Payard's Apricot

Preparation

1. Step 1

   Preheat oven to 400 degrees. Arrange four 3-inch-by-2-inch aluminum molds or ramekins on a baking sheet.

2. Step 2

   Stir sugar, honey and 1 tablespoon water in a small saucepan over medium-high heat until sugar is dissolved. Boil syrup, shaking occasionally, until thick and light brown, about 5 minutes. Remove pan from heat and carefully stir in the butter. Pour syrup into molds to make a ¼-inch layer in each.

3. Step 3

   Arrange 3 apricot halves (or 1 large peach half), cut sides up, in each mold. Place ½ almond between two apricot halves and bake 10 to 15 minutes, until apricots are tender and juices bubble. (Time will depend upon ripeness of fruit.) Remove from oven.

4. Step 4

   Meanwhile, roll out pastry on floured surface to ⅛-inch thickness. Cut into four 3 ¼-inch rounds with a biscuit cutter. 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. Using your thumb, smear each round with a very thin layer of corn syrup to glaze and prevent sogginess.

5. Step 5

   Discard almond halves.

6. Step 6

   Place a pastry round over fruit in each mold, glazed side down. 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. Collect overflowing juice for use as a sauce.

7. Step 7

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