Ingredients for 12 toasts:
¼ cup raisins
8 pitted prunes
2 tablespoons Calvados
¼ cup fresh orange juice
3 tablespoons fresh lemon juice
4 dried figs
4 dried apricots
1 cup (4 ounces) confectioner’s sugar
¼ cup candied orange peel
¼ cup dried cranberries or cherries
1 cinnamon stick
¼ cup walnuts
¼ cup thinly sliced almonds
3 tablespoons unsalted butter
12 slices toasted brioche or walnut raisin bread
The night before toss the raisins and prunes in the Calvados and fruit juices and leave to mascerate in the refrigerator. The next day, pit the dates and finely chop along with the prunes, figs, apricots and candied fruit pieces.
Turn the fruits, Calvados, sugar and cinnamon stick into a heavy pot and bring to a simmer. Simmer, uncovered for 8 minutes without stirring. Add the walnut and almond pieces and cook another 3 minutes. When the mincemeat is almost dry, take it off the heat and fold in the butter.
Remove the cinnamon stick.
While still warm, spread the mincemeat on toasted bread and serve.
Adapted from Les Meilleures Tartines Sucrees de Lionel Poilane.