Ingredients (Serves 4)
- 10 sheets of pastry
- 8 dried apricots
- 12 dried dates
- 4 bay leaves
- 1 tablespoon sesame seeds
- 40g butter
- 1 tablespoon amber rum
- 1/2 untreated lemon
- 80g brown sugar
- 1/4 grated nutmeg nut
- 2 cloves
- 2 tablespoons raisins
Preparation Time
- Preparation: 30 minutes
- Cooking: 25 minutes
Instructions:
- Pit the dates and dice them along with the apricots. Slice the half lemon.
- In a saucepan, combine 1/4 liter water, brown sugar, amber rum, 1 bay leaf, grated nutmeg, and cloves. Bring to a boil, add all the fruits (including raisins), and simmer for 10 minutes. Remove from heat and cool.
- Strain the syrup, reserving it in the pan. Transfer the fruits and bay leaf to a bowl.
- Preheat oven to 175°C (th. 5). Butter 4 brioche molds. Cut 12 cm diameter discs from the pastry sheets. Line each mold with 3 discs, fill with fruit mixture, top with 3 more discs. Brush with butter, sprinkle sesame seeds, and bake 12 minutes until golden.
- Meanwhile, reduce the reserved syrup in a small saucepan until thickened.
- Plate the warm pastries, drizzle with hot syrup, garnish with reserved bay leaves, and serve immediately.
Source: The Scotto Sisters Perfume Kitchen
