If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: There are several versions of the Tuscan fruitcake called Panforte, most have almonds and mixed dried fruits, but i prefer the fig and walnut version. Nearby we have fabulous dried white figs, which come from a pale green local fig. This is great anytime served with a nice espresso for a light dessert or on a cheese plate with a nice sherry or vin santo. —divinacucina
Makes 2 small rectangular panforte
pound dried figs, chopped( stems removed)
tablespoon pumpkin pie spice
teaspoon powdered ginger
teaspoon fresh ground black pepper
- Mix the fruit and nuts together in a heat-proof bowl.
- Toss with the flour and spices. ( mix the flour and spices first, then save some to dust the logs before baking)
- Heat the sugar and honey together until the sugar is melted. Let cook for 2 minutes.
- Pour the hot mixture onto the fruit and spice mixture. Mix using a spoon ( it is hot), then I find as it cools off i knead the mixture to blend well using my hands. If it is dry, add a little water.
- Form 2 small logs and dust with some of the flour and spice mixture before baking.
- Bake for 15 minutes at 350 degrees. Let cool. Slice thinly to serve.
- This recipe was entered in the contest for Your Best Recipe with Walnuts