Brown Butter Financier Fruitcake

Directions

1. 1
   Special equipment: financier molds
2. 2
   For the financiers: In a medium bowl, add the apricots, blueberries, cherries, cranberries, orange rind and liqueur. Set aside to rehydrate the fruit.
3. 3
   In a pot, melt the butter until browned and aromatic.
4. 4
   Drain the hydrated fruit and reserve the hydrating liquid for a later use. In a stand mixer fitted with the paddle attachment, mix the fruit, brown butter, almond flour, egg whites, all-purpose flour and confectioners' sugar until fully incorporated. Chill in the refrigerator for 30 minutes.
5. 5
   Preheat the oven to 375 degrees F.
6. 6
   Transfer the batter to a pastry bag and pipe into the financier molds.
7. 7
   Bake until golden brown, 10 minutes.
8. 8
   For the glaze: In a pot, add the orange juice, sugar and 500 grams (17 2/3 ounces) of the reserved hydrating liquid. Bring to a boil and then remove from the heat.Dip the financier cakes in the warm glaze, and then serve.