Marmalade needs three days preparation. Blanch the whole oranges and cut them up, with their skins, into small cubes. Boil in ½ kilo of water with 1/3 of sugar, the lemon verbena and leave to boil over low heat for 15 minutes.  Lower heat and leave for another 10 minutes. The next day add 150 gr. of sugar and boil for 15 minutes over strong heat and then another 10 minutes over low heat.  The third day add another 150 gr. of sugar and boil until it sets into marmalade. Leave to cool.

Boil crushed allspice in a little water for 10 minutes and then add in the dried apricots for another 10 minutes. Leave them in the boiled water until ready to serve. Brown the sugar with drops of water in a frying pan until it caramelizes.  Spread on a plastic surface and leave to cool and turn crunchy. When it is ready put it in the blender and turn it into powder. Spread the kataifi phillo in a non-stick pan and half cook in the oven at  180°. Remove from the oven, sprinkle with plenty caramel powder and put it back in until it browns. Remove and break into pieces of desired shapes.

Cut apples into large pieces and boil them, with their pips, in a liter of water for 20 minutes over a low heat. Put them in the blender with their water, add lemon juice and sugar. Blend, remove and sieve.

Mix 500gr of whipping cream with half the quantity of marmalade. Garnish the kataifi with marmalade-whipped cream, marmalade and apricots; cover with another kataifi phillo and serve with the concentrate of green apples on the side.