Added To Your Cart
Continue Shopping
Fig, Almond & Verjuice Panforte
INGREDIENTS
- 190g Blanched almonds
- 240g Dried Figs
- 50g Honey
- 70g Brown Sugar
- 1 tspn Ground Cinnamon
- 1/2 tspn Ground Cardamom
- 1/2 tspn Ground Cloves
- 1/2 tspn Ground Nutmeg
- 1 tspn Orange Zest
- 200g Dried Pears
- 3 tbspn Plain Flour
Heat the oven to 180C.
Line a shallow 25 cm round cake tin, or a 20 cm square tin, with parchment paper.
Place the almonds on an oven tray and bake for 8 minutes or until golden.
Finely chop the figs and put them in a pan with enough Verjuice just to cover.
Add the honey, brown sugar and all the spices. Cook gently for about 10 minutes, then tip into a bowl. The mixture should be soft and sticky, but not wet.
Add the dried pears, zest and nuts and mix well.
Add the flour, mix to a sticky mass.
Spoon the mixture into the prepared tin and bake in the oven for 30-40 minutes.
Take out of the oven and leave to cool in the tin. To serve cut into thin wedges or slices.