HAZELNUT AND FIG PANFORTE Miele Culinary Experts
INGREDIENTS 100 g dried apricots, sliced 100 g mixed peel 100 g walnuts, chopped 150 g dried figs, diced 175 g honey 200 g brown sugar Pinch nutmeg 1½ tsp ground cinnamon 1 tsp ground coriander
Serves Approximately 80 slices
Preparation time 30 minutes
Cooking time 40 minutes
Appliance/function Fan Plus
1 tsp ground ginger 2½ tbsp plain flour
100 g hazelnuts, skinless 100 g slivered almonds 175 g almond meal Butter to grease pan Icing sugar to decorate
METHOD
1. Pre-heat oven on Fan Plus at 140°C. 2. Grease and line a 15cm x 30cm rectangle baking tin with baking paper.
3. In a large pan melt honey and sugar on medium heat, Induction Setting 4 until sugar has dissolved. 4. B ring to a boil, then stir in nutmeg, coriander, ginger and 1 teaspoon of the cinnamon and 2 tablespoons of the flour. 5. R emove from the heat and stir in all dried fruit and nuts in two batches to make it easier to mix through. Mixture will be stiff. 6. P ress mixture evenly into the tin using the back of a spoon that has been run under hot water. This will give a smooth finish. 7. In a bowl, mix remaining cinnamon and flour together and then dust over panforte mixture. 8. P osition a baking and roasting rack on shelf position 2, place baking tin on the rack and bake for 40 minutes. Mixture will rise slightly. 9. B rush off excess flour mixture and cool completely in the tin (do not over bake, it will seem soft when you take it out of the oven, but will firm up as it cools). 10. S lice panforte into 1cm thick slices width ways and then cut each slice into thirds.
Hints and tips • K eeps refrigerated for up to 2 weeks.
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