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 then continue cooking gently, stirring frequently, until the mixture has thickened. This will take 10-20 minutes. Do not let the mixture boil. Remove from the heat and whisk in the cold butter until melted. Leave to cool to room temperature. Whip the cream and fold into the curd. Cover and keep in the fridge until ready to serve.
Mix together all the dry ingredients for the madeleines in a bowl. Melt the butter in a small saucepan and cook until it turns nut brown (the colour of hazelnut shells). Remove from the heat and stir in the honey. Allow to cool slightly, then add to the dry ingredients. Beat together using an electric mixer. Gradually add the egg whites, mixing them in. The consistency of the mixture should be like a runny choux pastry. Cover and chill for at least 30 minutes. At the same time, chill a 12-mould madeleine sheet.
Meanwhile, for the compote, put the apricots in a small saucepan and just cover with white wine. Add sugar to sweeten to taste and bring to the boil. Simmer gently for 4 minutes. Remove from the heat and leave the apricots to cool in the syrup.
Scatter the sultanas over the bottom of the prepared moulds (6-8 in each one). Spoon the mixture into the moulds and
Meanwhile, peel and segment the oranges. Add to the apricots in syrup and stir to mix.
When the madeleines have finished baking, remove them from the oven and allow to cool slightly in the tins. Then gently ease them out.
To serve, put 2 warm madeleines on each plate and dust them with icing sugar. Add a quenelle of lemon curd to each plate. Use a slotted spoon to lift the apricots and orange segments out of the syrup and on to the plates.