Liqueur-cooked fruits with lemon cream honey wafers

Preheat the oven to 190°C/gas 5. Line a baking sheet with baking parchment.

To make the honey wafers, put the butter, sugar, honey and lemon zest in a saucepan. Stir over medium-low heat until melted, then add the liqueur.

Remove from the heat, stir in the flour and work to a smooth paste.

Using a small teaspoon, place 8 small mounds of the paste on the baking parchment, leaving plenty of space between them. Spread into thin circles using the back of the spoon.

Bake for 7-10 minutes until dark golden. Remove from the oven, leave for 30 seconds then transfer to a cooling rack.

To cook the fruit, put the sugar, cider and liqueur in a large shallow saucepan and heat gently until the sugar has dissolved.

Raise the heat and bring to the boil. Cook until the liquid is reduced to a syrup. Add the apples and simmer gently for 7-10 minutes until tender. Remove the pan from the heat and carefully stir in the soft fruits.

. To make the wafer filling, whip the cream until stiff. Fold in the lemon zest, liqueur and a little honey to taste.

. When ready to serve, place a wafer on each plate. Top with a tablespoon of the filling, then place a second wafer on top. Divide the fruit between the plates, pouring the fruit syrup around the edge. Decorate with a mint sprig and dust the top of the wafer with icing sugar.