Pan­forte tradiziona­le

Orlando Sentinel - - COOKING & EATING -

Prep: 30 min­utes

Cook: 45 min­utes

Makes: 16 serv­ings ¾ cup all-pur­pose flour 1½ cups peeled, coarsely chopped hazel­nuts, toasted

1½ cups peeled, coarsely chopped al­monds, toasted

1 cup soft, dried apri­cots, coarsely chopped

1 cup soft, dried figs, coarsely chopped

½ cup can­died or­ange peel, coarsely chopped

½ cup can­died lemon peel, coarsely chopped ½ tea­spoon cin­na­mon ½ tea­spoon freshly ground nut­meg ½ tea­spoon ground co­rian­der ½ tea­spoon ground cloves ½ tea­spoon ground black pep­per ½ tea­spoon salt ½ cup sugar ½ cup honey 3 ta­ble­spoons but­ter 1 tea­spoon vanilla

1. Heat your oven to 300 de­grees F. You will use an 8-inch spring­form pan. Cut a piece of parch­ment pa­per (the same size as the bot­tom of the pan) and place on the in­side bot­tom of the pan. Grease the parch­ment with but­ter.

2. Mix the flour, nuts, dried and can­died fruit, spices and salt in a mix­ing bowl.

3. In a small saucepan over medium heat, stir the sugar, honey and but­ter un­til the mix­ture reaches a boil. Keep stir­ring un­til it reaches a tem­per­a­ture of about 230 de­grees F, usu­ally about 2 min­utes af­ter reach­ing the boil­ing point.

4. Pour the boil­ing syrup over the in­gre­di­ents in the mix­ing bowl. Add the vanilla. Stir with a wooden spoon un­til com­bined and the in­gre­di­ents are well-dis­trib­uted. Pour the mix­ture into the pre­pared spring­form pan and press it com­pactly into the pan with your fin­gers, smooth­ing the top with a spat­ula.

5. Bake, 45 min­utes. Let cool com­pletely, then re­move the pan­forte from the pan. Sprin­kle heav­ily with pow­dered sugar. Nutri­tion in­for­ma­tion per serv­ing: 312 calo­ries, 17 g fat, 2 g sat­u­rated fat, 6 mg choles­terol, 39 g car­bo­hy­drates, 28 g sugar, 6 g pro­tein, 82 mg sodium, 5 g fiber

The se­cret to mak­ing ex­cep­tional pan­forte is to use high­qual­ity in­gre­di­ents, in­clud­ing freshly ground spices; or­ganic, farm fresh nuts and dried fruits; and a top-notch honey.

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