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1
To poach the fruit, combine the wine, sugar and cloves in a large wide pot.
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2
Bring to a boil.
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3
Lower heat to a simmer and add the pears and figs.
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4
Simmer until pears are soft but not falling apart, about 15 to 30 minutes.
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5
Meanwhile, use a paring knife to remove all peel and pith from the oranges.
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6
Cut the sections out from between the membranes.
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7
Add the sections and simmer 1 minute.
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8
Remove the fruit from the liquid with a slotted spoon, place in a bowl and let cool.
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9
Cover and refrigerate.
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10
Let the syrup stand until cool and strain into a shallow, nonreactive pan.
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11
Place in the freezer until firm throughout, stirring from time to time.
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12
(The granite can be made a day ahead.)
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13
To make the cookies, pulse the hazelnuts in a food processor until coarsely chopped.
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14
Add the flour, salt and sugar and process until nuts are ground and mixture is well mixed.
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15
Add the butter and pulse to combine.
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16
Add the egg and milk and process just until the dough begins to come together.
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17
Press the dough together and divide it in half.
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18
Shape into cylinders, about 1 3/4 inches in diameter.
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19
Wrap in plastic and refrigerate at least 2 hours or up to 3 days.
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20
Preheat the oven to 350 degrees.
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21
Line 2 baking sheets with parchment paper.
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22
If the dough is very cold, let stand at room temperature until firm but not too hard.
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23
Cut the dough across into 1/8-inch slices and place on the baking sheets about 1 inch apart.
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24
(Cookies must be baked in batches.)
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25
Bake until lightly browned, about 10 minutes.
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26
Cool.
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27
Melt the chocolate and dip half of each cookie in the chocolate.
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28
Set aside and let dry completely.
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29
To serve, arrange the pears, figs and oranges in 10 shallow bowls.
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30
Use a spoon to scrape the granite into mounds and place a mound in each bowl.
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31
Serve immediately, passing the cookies separately.
