Cranberry Pistachio Florentines

Preheat oven to 350 degrees F.

In a 2 quart sauce pot, place brown sugar, corn syrup, butter and salt. Place over medium heat until just melted. Remove from heat and whisk in flour. Whisk vigorously to remove any lumps. Using a wooden spoon, stir in pistachios, cranberries, cinnamon and orange zest.

On a cookie sheet lined with a silicone mat (or well greased parchment paper) place small teaspoonfuls of Florentine batter at least 2" apart from one another; they will spread a good deal.

Flatten lightly with a spoon and place in preheated oven. Bake for 10-12 minutes until golden brown. Remove from oven and let cool for 30 seconds. It is at this point the Florentines can be shaped as desired.

Shape and remove to cooling rack. Repeat with remaining batter (Batter may be stored in refrigerator for 3 days. Florentines may be stored in an airtight container for 2 days).

In a large saute pan over medium-high heat, melt 2 tablespoons butter. When hot, add pears and apples and saute until beginning to soften, approximately 4 minutes. Add brown sugar, cardamom and a pinch of salt and stir to combine.

Add brandy and continue to saute until fruits are nicely glazed, another 2-3 minutes. Remove from heat, stir in pomegranate seeds and reserve.

Using an electric hand or stand mixer fitted with the whip attachment, combine the whipping cream, sour cream and all the spices, sugars and salt. Whip briefly, just until stiff, approximately 3 minutes. Remove to a bowl and reserve.

To assemble: Place a small dot of cream on the bottom of each plate to secure the first Florentine. Place a Florentine on the cream and top it with a heaping tablespoon of the sauteed fruits and then a dollop of the spiced cream.

Top with another Florentine, fruit and cream. Top with one more Florentine and a dollop of cream. Garnish with remaining pomegranate seeds and serve.