Spiced madeleines with lemon curd and apricot-orange compote

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

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