Balaena’s Panforte

Keep a steady supply of this fruity, choclate-laden sweet on hand (or in hand) onboard (recipe from "Penguins and Panforte," September 2003).

September 11, 2003

3/4 cup almonds
3/4 cup hazelnuts, walnuts, or pecans
3 cups candied orange peel, candied ginger, dried apricots, dates, or sultanas
1/2 cup sugar
1/3 cup honey
8 ounces dark chocolate
1/4 cup cocoa powder
1/2 cup flour
1/2 teaspoon each cinnamon and mixed spice**

**To make mixed spice, combine 2 tablespoons nutmeg, 1 tablespoon allspice, 2 teaspoons mace, and 1 teaspoon ground cloves.

Roast the nuts by tossing them in a dry, hot frying pan. Chop nuts and fruit coarsely. In a saucepan, heat sugar, honey, and chocolate together until melted. Mix the remaining dry ingredients and combine everything, using a heavy wooden spoon. Spread into a greased cake or bread pan and bake at 300 degrees F for 30 minutes to 1 hour, until it looks set and slightly puffy. Cool, cut into slices, dust with confectioners’ sugar, and serve.


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