Apricot and Ginger Florentines
These Apricot and Ginger Florentines are caramelized, fruity, chewy nuggets of goodness.
The day before you want to bake the florentines, put the butter, sugar and honey in a heavy-based saucepan over low heat. Stir until the sugar has almost dissolved. Add the flour and continue to stir over gentle heat until the mixture is smooth and comes away from the sides of the pan.
Remove from the heat and slowly beat in the cream until smooth.
Return the pan to the heat and stir in the almonds, apricots and ginger. Transfer to a bowl and refrigerate overnight to set.
The next day, preheat the oven to 190°C/375˚F/gas mark 5.
Drop teaspoonfuls of the mixture into the prepared muffin pans and flatten slightly with the back of the spoon.
Bake in the preheated oven for 8–9 minutes, or until the florentines have spread and are bubbling and lightly browned at the edges. Remove from the oven and allow to cool for a couple of minutes, then flip them out of the pans with a small palette knife and allow to cool on a wire rack.
Melt the chocolate on low power in a microwave or in a heatproof bowl over a pan of simmering water (not letting the base of the bowl touch the water).
Decorate the florentines by dipping a spoon or fork into the melted chocolate and flicking it backwards and forwards over them.
“They work well either small or large, entirely dipped in chocolate or simply drizzled with it. What’s great about them is that you can really make them your own with any flavouring. I have chosen dried apricots and ginger to add a warming, fruity touch to this recipe – perfect for autumn. You could add dried or glacé/candied cherries and ground cloves; some chocolate chips for Christmas; or a little orange zest or semi-dried berries for the summer.”
Taken from Patisserie at Home by Will Torrent (Photography by Jonathan Gregson). Published by Ryland Peters & Small, £19.99, available from www.rylandpeters.com.