Name: Panforte
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16
Ingredients: 1 cup pitted dates, roughly chopped; 200 gram packet mixed glace cherries, halved; 1/2 cup hazelnuts, toasted, skins removed; 1/2 cup almonds, toasted; 1/4 cup macadamia nuts, toasted; 1/2 cup dark chocolate, roughly chopped; 1 tablespoon mixed spice; 1 teaspoon cracked black pepper (optional); 1 orange, finely grated zest; 2/3 cup caster sugar; 1/3 cup honey; 40 gram unsalted butter; icing sugar, coffee, to serve

Ingredients

1 cup pitted dates, roughly chopped

200 gram packet mixed glace cherries, halved

1/2 cup hazelnuts, toasted, skins removed

1/2 cup almonds, toasted

1/4 cup macadamia nuts, toasted

1/2 cup dark chocolate, roughly chopped

1 tablespoon mixed spice

1 teaspoon cracked black pepper (optional)

1 orange, finely grated zest

2/3 cup caster sugar

1/3 cup honey

40 gram unsalted butter

icing sugar, coffee, to serve

Method

1.Preheat oven to slow, 150°C. Lightly grease and line the base and sides of a 20cm spring-form pan with baking paper.

2.In a large bowl, combine dates, cherries, nuts, chocolate, mixed spice, pepper and orange zest.

3.In a medium saucepan, combine sugar, honey and butter. Heat on medium, stirring, until sugar begins to melt – do not stir again or the sugar will crystallise.

4.Bring to the boil and cook for 3-5 minutes or until a little of the caramel dropped into cold water forms a soft ball that can be moulded between your fingers.

5.Working quickly, pour caramel over nut mixture. Mix well. Pour into prepared pan. Smooth top with a spatula. Bake for 10-15 minutes. Allow to cool in pan.

6.If the mixture has not set, place in fridge. Dust with icing sugar, cut into small wedges and serve with tea or coffee, if you like.

We used glace figs, ginger, pineapple and cherries. The fruit mince is best made a few weeks ahead. Store in a jar or container. Turn often to develop the flavour. Brandy butter can be made up to 1 week ahead. Chill in airtight container. Stand at room temperature for 1 hour before serving.
Note

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