Payard's Apricot

Directions

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.