dried fruit and hazelnut panforte.

02 December 2012

Preheat oven to 350 degrees Fahrenheit. Prepare either two 8 inch round cake pans or one larger pan with a sheet of buttered parchment. Then, in a heavy bottom saucepan, over low heat, cook 1 cup of honey with 1 1/2 cups of brown sugar. Stir constantly until the mixture boils. Remove from heat.

In a mixing bowl, add three cups of chopped dried fruit (I used currants, figs and apricots) to 1 cup of chopped hazelnuts, 1/2 tablespoon cinnamon, 1/2 teaspoon cardamom, 1/8 teaspoon cloves, a pinch of salt, 2 tablespoons of cocoa powder, 1 cup of flour, and the zest of one orange. Toss to coat. Meanwhile, melt 1 1/2 cups of dark chocolate. Then, add the chocolate to the honey mixture. Next add the liquids to the solids and stir well. Divide into two small round prepared pans (or one larger pan) and spread with a damp spatula to make the tops smooth. Place into preheated oven for approximately 20 minutes. When done cooking, the color will be dark and the top will be glossy. Immediately grate a bit of orange zest over the tops and allow the panforte to sit and cool on a wire rack.



Once cooled to the touch, but not yet hard, slice the panforte into small pieces, allow to cool on the wire rack completely (in the cut pieces) and store in an airtight container.


2 comments:

Ted said...

THAT is beautiful. One of the best holiday dishes I've seen on the web this season so far. Bravo.

Claire said...

I'm adding this to my "must make" list right now! Thanks!

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