Name: Spiced madeleines with lemon curd and apricot-orange compote
Yield: Serves 6
Ingredients: 15 g ground almonds; large pinch of Chinese five-spice powder; 75 g caster sugar; 1 egg + 1 egg yolk; caster sugar to taste; ½ teaspoon ground liquorice; about 150 ml white wine; 3 oranges; ½ teaspoon ground ginger; ½ teaspoon ground cinnamon; icing sugar to dust; 2 egg whites; 1 tablespoon clear honey, such as acacia; 6 ripe apricots, halved and stoned; 30 g sultanas; 15 g plain flour; 60 g cold unsalted butter, diced; 50 g caster sugar; grated zest and juice of 1 lemon; 100 ml whipping cream; 65 g unsalted butter; large pinch of freshly grated nutmeg; large pinch of ground mace

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Instead of lemon curd, you could serve the madeleines with the mascarpone mousse or just with sweetened crème fraîche. The white wine used to poach the apricots can be added to the syrup for the drunken fruits.

Ingredients

For the spiced madeleines

30 g sultanas
15 g plain flour
75

Dessert
Autumn
Vegetarian

Method

For the madeleines, put the sultanas into a saucepan, cover with water and bring to the boil. Remove from the heat and leave to soak overnight to plump up. Drain and set aside.

To make the lemon curd, put the egg, yolk, sugar, and lemon zest and juice in a bain marie (the top of a double saucepan or in a heatproof bowl set over a pan of simmering water). Stir until the sugar dissolves t

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Ingredients

For the spiced madeleines

Method

Part of