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
Print Recipe

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.