SPICED MADELEINES WITH ORANGE-DATE COMPOTE

SPICED MADELEINES WITH ORANGE-DATE COMPOTE image

Categories Citrus

Yield 10

Number Of Ingredients 16

½ cup raisins
3 tbsp dark rum
½ cup (1 stick) unsalted butter
3 whole star anise
¼ cup honey
1 tsp grated orange peel
1 tsp grated lemon peel
¾ cup plus 2 tbsp almonds
½ cup all purpose flour
¾ cup plus 2 tbsp powdered sugar
⅛ tsp Chinese five-spice powder
⅛ tsp ground cinnamon
⅛ tsp ground nutmeg
5 large egg whites
Orange-Date Compote (see recipe)
Toasted hazelnuts (optional)

Steps:

Combine raisins and rum in small bowl. Let stand 1 hour at room temperature. Melt butter in heavy medium saucepan over medium heat. Add star anise; cook until butter browns but does not burn, stirring often, about 10 minutes. Stir in honey and citrus peels. Remove from heat. Let stand 15 minutes. Discard anise. Preheat oven to 375°. Generously butter and flour pan for large madeleines. Finely grind almonds and flour in processor. Transfer to bowl. Mix in powdered sugar and spices. Using electric mixer, beat in browned-butter mixture. Gradually add egg whites and beat until mixture thickens and forms slowly dissolving ribbon when beaters are lifted, about 4 minutes. ** One reviewer indicated they rose after setting in the refrigerator for 30 minutes** Working in batches, spoon 1 tsp rum-soaked raisins into each indentation in madeleine pan, then spoon 1 generous tablespoon batter atop raisins. Bake madeleines until puffed and brown, about 15 minutes. Cool 5 minutes. Gently remove from pan. (Can be made 1 day ahead. Cool. Store airtight at room temperature. Before continuing, place on baking sheet and rewarm 5 minutes in 350° oven.) Mound compote onto plates. Top with madeleines and creme fraiche. Sprinkle with toasted hazelnut, if desired.