For the financiers: In a medium bowl, add the apricots, blueberries, cherries, cranberries, orange rind and liqueur. Set aside to rehydrate the fruit.
In a pot, melt the butter until browned and aromatic. Drain the hydrated fruit and reserve the hydrating liquid for a later use. In a stand mixer fitted with the paddle attachment, mix the fruit, brown butter, almond flour, egg whites, all-purpose flour and confectioners' sugar until fully incorporated. Chill in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Transfer the batter to a pastry bag and pipe into the financier molds. Bake until golden brown, 10 minutes.
For the glaze: In a pot, add the orange juice, sugar and 500 grams (17 2/3 ounces) of the reserved hydrating liquid. Bring to a boil and then remove from the heat. Dip the financier cakes in the warm glaze, and then serve.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.