Pistachio Cakes with Cherry Rum Sauce and Pistachio Brittle

From Chef Lauren Mitterer. Yield: 6-8 servings.

Pistachio Cakes:
2 oz. dates, chopped
1 ½ oz. dried figs, chopped
1 cup water
1 tsp. vanilla
1 tsp. baking soda
4 oz. butter
1 ¼ cup sugar
1 egg
1 ½ cup plus 2 Tbsp. flour
½ teaspoon baking powder
½ teaspoon salt
1 cup pistachios, ground

Cherry Rum Sauce:
1 cup dried cherries
2 cups orange juice
1 cinnamon stick
1 oz. dark rum

Pistachio Brittle:
1 cup water
1 cup sugar
1 cup pistachios, shelled

For the pistachio cakes: Combine dates, figs and water in a saucepan and bring to just a boil. Let cool completely then add baking soda and vanilla. In a separate mixing bowl cream butter and sugar, slowly add egg and then alternately add flour mixture and date mixture. Add pistachios last. Once added, make sure to scrape the sides of the bowl to incorporate all ingredients.

Prepare individual 3” ramekins or muffin tins with cooking spray. Coat ramekins or tins with sugar. Bake in a 350ºF oven until firm to touch and toothpick comes out clean, approximately 25-30 minutes.

For the cherry rum sauce: In a sauce pan, place cherries, orange juice, rum, and cinnamon stick, bring to a boil then reduce to a simmer until cherries are tender and the juice has reduced by half, remove cinnamon stick. Remove from heat and cool until needed.

For the pistachio brittle: In a saucepan add ½ cup water and 1 cup sugar. Cook until caramel becomes amber color, then add 1 cup shelled pistachios. Carefully pour onto parchment lined baking sheet. Let cool completely. Break into large pieces by hand.

To assemble: Turn out cakes from ramekins. Place individual cake on dessert plate. Pour Cherry Rum Sauce over each cake and garnish with Pistachio Brittle.