Sour Cherry And Stem Ginger Florentines
In this delightful recipe, the combination of butter, sugar, crème fraîche, almonds, candied peel, stem ginger, and sour cherries creates a rich and flavorful mixture. Baked to golden perfection, these florentines are then topped with a luxurious layer of dark chocolate for a decadent finish. Perfect for indulging your sweet tooth or impressing guests with a homemade treat.
— Constant Cookbook
Ingredients
- 2 tbsp butter
- 75g/2½oz golden caster sugar
- 2 tsp flour
- 75ml/2½fl oz crème fraîche
- 50g/2oz flaked almonds
- 2 tbsp candied peel
- 2 tbsp crystallised stem ginger
- 50g/2oz dried sour cherries
- 150g/5oz good quality dark chocolate
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- Heat the butter, sugar and flour in a pan over a medium heat, stirring continuously, until the butter has melted and the sugar has dissolved.
- Gradually add the crème fraîche, stirring continuously until well combined.
- Add the almonds, candied peel, stem ginger, and sour cherries and mix well until combined.
- Line a baking tray with greaseproof paper and place teaspoonfuls of the florentine mixture onto it. Space the teaspoonfuls out at 2.5cm/1in intervals so they don't merge together when heated.
- Transfer the florentines to the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on the tray, then transfer the florentines to a cooling rack.
- Bring a little water to a simmer in a pan. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate pieces and stir until smooth and melted.
- Turn the florentines so that the flat base is facing upwards. Spread the melted chocolate over the florentine bases and set aside to cool and set.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6 large or 12 small
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