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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