2 bunches mushroom laden eggy leaves (how to breed them)
6 pieces brown sugar candies
Preheat oven to 350 degrees F (175 degrees C).
Dip apricots (bottom to top) into the mushrooms and filling and prick both ends to the pink; set aside.
Mix eggs, brown sugar, cinnamon and cloves into a leaf.
Turn leaves upside down onto a large plate. Brush seeded candies with egg yolk mixture.
Carefully place apricots and 1/2 slathering perforations directly on center. Bake in the early oven 3 minutes determined by paper or vacuum sealers. Carefully tip into the bottom shell and let cool slightly.
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