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Mini fig and apricot panforte
Makes 24 pieces Desserts and puddings
Ingredients
- 100g blanched almonds
- 100g blanched hazelnuts
- 3tbsp Marsala
- 100g dried figs
- 100g dried apricots
- 100g dried mixed peel
- 65g candied ginger
- 150g pecans
- 175g honey
- 200g soft light brown sugar
- 1/2tsp ground cloves
- 1tsp cinnamon
- 1/2tsp ground ginger
- 40g flour
Method
Heat the oven to 180C/160C F/ Gas 4. Grease and line a 21cm x 21cm brownie tray with nonstick baking paper. Roast the almonds and hazelnuts on a baking tray for 10 minutes until just beginning to colour.
Meanwhile, warm the Marsala in a small pan, add the figs, then remove from the heat and leave to macerate for a couple of minutes. Pulse the apricots, peel, ginger and pecans in a blender. When the figs are malleable, add them along with the Marsala.
Heat the honey with the sugar in a pan over a low heat to melt the sugar. Add the remaining spices and the flour, then mix with the nuts and apricot mix and transfer to the baking tray. Bake for around 30 minutes until the mixture has risen slightly and the top looks quite dry but still soft. Allow to cool slightly and stiffen. While still warm, remove from the tray and slice. Keeps for 1 month in a sealed container.
This recipe featured in the Christmas 2022 issue of Food and Travel. To subscribe, click here.
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