Stone the dates, then cut them into cubes along with the apricots. Cut the half lemon into slices.
Pour 1/4 liter of water into a saucepan, add the sugar, rum, bay leaf, nutmeg and cloves. Bring to a boil and add all the fruit. Let simmer for 10 minutes, then remove from the heat and let cool.
Strain the syrup. Reserve it in the pan. Put the fruit and bay leaf in a bowl.
Turn on the oven, th.5 (175°C). Butter 4 brioche moulds. Cut out 12 cm diameter discs from the pastry sheets and put 3 in each mould. Garnish them with the fruit, then place 3 other discs of dough in each mold. Butter the surface and sprinkle with sesame. Bake for 12 minutes, until the cakes are golden brown.
While baking the cakes, reduce the syrup in a small saucepan until it is thick.
When the cakes are done, put them on the plates. Drizzle with hot syrup, garnish with reserved bay leaves and serve immediately.
Source:The Scotto Sisters Perfume Kitchen
