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
2 small rectangular panforte
dried figs, chopped( stems removed)
pumpkin pie spice
fresh ground black pepper
In This Recipe
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.
Slice thinly to serve.