Tropical Fruit Florentines A La Darlene Recipe

Name: Tropical Fruit Florentines A La Darlene
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup honey; 3/4 cup white sugar; 2 tablespoons unsalted butter; 1 cup (4oz) lightly toasted slivered almonds (1/2 c chopped coarsely); 1 cup (4oz) lightly toasted pecan halves, chopped coarsely; 1 cup (6oz) dried sour cherries, chopped fine; 1/2 cup (3oz) dried sour apricots, chopped fine; 1/2 cup (3.5 oz) dried, candied mango, chopped fine; 1/2 cup (4oz) dried, candied papaya, chopped fine; 1/2 cup ap flour; 1/4 teaspoon fresh grated nutmeg; pinch cloves, pinch white pepper, lemon & orange zest; 1/2 lb best quality bittersweet chocolate (I use Callebaut); *Vegetable shortening for greasing hands

Servings: persons

3/4 cup honey
3/4 cup white sugar
2 tablespoons unsalted butter
1 cup (4oz) lightly toasted slivered almonds (1/2 c chopped coarsely)
1 cup (4oz) lightly toasted pecan halves, chopped coarsely
1 cup (6oz) dried sour cherries, chopped fine
1/2 cup (3oz) dried sour apricots, chopped fine
1/2 cup (3.5 oz) dried, candied mango, chopped fine
1/2 cup (4oz) dried, candied papaya, chopped fine
1/2 cup ap flour
1/4 teaspoon fresh grated nutmeg
pinch cloves, pinch white pepper, lemon & orange zest
1/2 lb best quality bittersweet chocolate (I use Callebaut)
*Vegetable shortening for greasing hands

1
Preheat oven to 325 F.
2
Chop nuts and fruit. Place in large bowl. Add flour and spices and toss to coat.
3
Combine honey, sugar and butter in a small saucepan. Bring to boil over medium-high heat. Cook until temperature reaches 238 F on a candy thermometer. Immediately pour over fruit and nut mixture. Stir until well combined. Let cool until warm to touch. Line baking sheets with parchment paper or Silpat mats.
4
Grease hands with shortening. Form small amount of mixture into 1 inch ball (or smaller for higher yield). Place on baking sheet and flatten with palm of hand. Leave room for cookies to spread moderately. Bake until bubbling on top, about 8-10 min (check regularly).
5
Remove from oven and place entire baking sheet on cooling rack. Cookies must cool on sheets until they can be removed from parchment/Silpat without sticking. When they can be lifted put them directly on cooling rack and let cool completely.
6
When all cookies are baked and thoroughly cooled, melt chocolate in a small heatproof bowl over a pan of simmering water. Stir until smooth. Turn heat off but leave bowl over water to keep chocolate from hardening. Using a small offset spatula spread a layer of chocolate on the back of each cookie. Place cookies, chocolate side up, on a flat, clean surface until chocolate is set. Store in airtight containers between sheets of waxed paper. Should keep for 2-3 weeks.

1336

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup honey, 3/4 cup white sugar, 2 tablespoons unsalted butter, 1 cup (4oz) lightly toasted slivered almonds (1/2 c chopped coarsely), and more.

Yes, Tropical Fruit Florentines A La Darlene falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tropical Fruit Florentines A La Darlene

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