1 large Pound Cake cut in 1/2 inch slices
3/4 cup Mascarpone Cheese
3/4 cup Almonds toasted
1/2 cup Almonds for garnish
2 1/2 cups Dried Fruits (such as Dried Bing Cherries, Dried Apricots, Dried Blueberries,mixed and chopped)
1/2 cup Brown Sugar
1 stick Canela (Cinnamon Sticks)
1/4 teaspoon Nutmeg freshly ground
2 cups Water
Orange Creme Fraiche
1 cup Crème Fraîche
1/2 package Organic Oranges zest
1/2 package Organic Oranges juice
Mix all the ingredients for the fruit together. Place in a large saucepan, bring to a boil, decrease the heat, and simmer for 1 hour, or until slightly thickened. Cool. Remove the cinnamon stick. Drain, reserving the syrup. If the fruit is dry, add more liquid to give it the consistency of thick soup. You need the reserved syrup for the recipe.
To make the creme fraiche, mix together the ingredients and chill.
With a 3-inch cutter, cut 12 rounds from the cake slices. (you may have to piece the slices together.) Frost each round with 1 Tablespoon mascarpone. Layer in the following order: 1 frosted pound cake round, 2 Tablespoons drained fruit, 1 Tablespoon toasted almonds, 1 frosted pound cake round (press down gently but firmly), 2 tablespoons drained fruit, 1 tablespoon toasted almonds. Chill for at least 1 hour.
To serve, slide a spatula under each stack cylinder and transfer to a serving plate. Unmold, garnish with creme fraiche, 2 tablespoons reserved fruit syrup, and additional almonds, and serve.
If you don't have authentic stacks, use thoroughly cleaned soup sized aluminum cans.