Wow! Where has the time gone!
Christmas is but a few days away!
For various reasons, regular readers will know that I have been very absent from blogging of late but I hope to change that from now on.
And though absent online, baking has not ceased in my kitchen (albeit it may have slowed!).
A new job this year has strengthened an acquaintances and a by product of that is the sharing of new recipes and ideas – I love it!
This recipe comes from a colleague’s husband who spotted it in a Woolworth’s supermarket catalogue.
Originally made with pistachios and ginger, this is my twist.
Chocolate, Hazelnut and Apricot Panforte

Ingredients

  • 1½ cups plain flour
  • ¼ cup cocoa
  • 2 teaspoons cinnamon, ground
  • 1 cup blanched almonds, toasted
  • 1 cup hazelnuts nuts, toasted
  • 200g dried figs, stems discarded, roughly chopped
  • 100g glace apricots, roughly chopped
  • 1 cup honey
  • 1 cup caster sugar
  • 100g dark chocolate
Combine nuts, fruit and ginger in a large bowl.

SIFT together the flour, cocoa and cinnamon

COMBINE the honey and sugar in a small saucepan and bring to the boil then simmer for 3 minutes stirring occasionally. Stir through the chocolate until melted then remove from heat. Pour into the bowl with the flour mixture, nuts and fruit and mix until well combined.

 PRESS the mixture into a greased and lined 23 cm round pan. Bake in a moderately slow oven 160°C for 30 minutes. Cool in pan before turning out and slicing.

You will find that once you add the chocolate, and remaining ingredients the mixture becomes quite firm and you will need some muscle to mix it. That all as it should be.
This is delicious but please, small slices only!
It’s very rich! Perfect with a coffee!
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