Payard's Apricot

1. 1

   Preheat oven to 400 degrees.

2. 2

   Arrange four 3-inch-by-2-inch aluminum molds or ramekins on a baking sheet.

3. 3

   Stir sugar, honey and 1 tablespoon water in a small saucepan over medium-high heat until sugar is dissolved.

4. 4

   Boil syrup, shaking occasionally, until thick and light brown, about 5 minutes.

5. 5

   Remove pan from heat and carefully stir in the butter.

6. 6

   Pour syrup into molds to make a 1/4-inch layer in each.

7. 7

   Arrange 3 apricot halves (or 1 large peach half), cut sides up, in each mold.

8. 8

   Place 1/2 almond between two apricot halves and bake 10 to 15 minutes, until apricots are tender and juices bubble.

9. 9

   (Time will depend upon ripeness of fruit.)

10. 10

    Remove from oven.

11. 11

    Meanwhile, roll out pastry on floured surface to 1/8-inch thickness.

12. 12

    Cut into four 3 1/4-inch rounds with a biscuit cutter.

13. 13

    Prick rounds on a parchment-lined baking sheet with a fork and bake at 400 degrees for 12 to 15 minutes, until puffed and golden brown.

14. 14

    Using your thumb, smear each round with a very thin layer of corn syrup to glaze and prevent sogginess.

15. 15

    Discard almond halves.

16. 16

    Place a pastry round over fruit in each mold, glazed side down.

17. 17

    Wrap the bottom of a drinking glass with plastic wrap and press the glass onto the pastry round to compress the dessert and infuse pastry with fruit.

18. 18

    Collect overflowing juice for use as a sauce.

19. 19

    Carefully invert each onto a serving dish; serve with sauce.

* Per serving · 4 servings · Values may vary.