While watching one of the many Christmas baking shows on tv this time of year, I saw a commercial for a dessert that looked like a dark rich Turkish Delight. Thankfully I caught the episode that this dish was made on when watching One World Kitchen Bakes the World with Vanessa Gianfrancesco. Its called panforte and its an Italian dessert. When watching her make it, then take a bite, with a stretchy caramel looking bite, I knew I had to try making it. Also, Hubby said I haven’t made anything “weird” for a few years, so it was about time.
- 2 cups sugar
- 2 tablespoons vanilla
- 4 tablespoons corn syrup
- 1 540ml can pineapple (keep the juice)
- 1 398ml can cherries (keep the juice)
- 1/2 cup sugar (for dredging after drying fruit)
- Place 1 cup of sugar, 1 tablespoon vanilla, 2 tablespoons corn syrup, one of the fruits, and a total of 1 cup of juice (add water if needed) in a saucepan. (Do the pineapple and cherry in separate saucepans.)
- Bring each pot to a boil, turn down to a simmer, and let lightly boil for an hour, stirring occasionally.
- Strain the fruit from the syrup, reserving the syrup (in separate containers).
- Place the fruit on a rack, placing the rack over a parchment lined cookie sheet.
- Place in oven and bake at 250°F for 4-6 hours until the fruit has become dry.
- Take half a cup of sugar and toss the fruit in the sugar, removing from sugar and setting aside.
- 2/3 cup 160 ml hazelnuts, toasted
- 2/3 cup 160 ml almonds, toasted
- 2/3 cup 180 ml walnuts, toasted
- Dried fruit from above
- 1/2 teaspoon 3 ml cinnamon, ground
- 1/2 teaspoon 3 ml nutmeg, ground
- 1/2 teaspoon 3 ml cloves, ground
- 1/2 cup 120 ml flour
- 1/2 teaspoon 3 ml of salt
- 1 tablespoon 15 ml) unsweetened cocoa
- 1/3 cup 3 oz/85 g semi-sweet chocolate chips
- 2/3 cup 160 ml reserved cherry simple syrup
- 2 cups 480 ml icing sugar, for dusting
- PAM spray an 8 inch round pan, and line completely with parchment paper. Give the parchment paper a very light spray of PAM.
- In a large bowl, mix the nuts, candied fruit, cinnamon, nutmeg, cloves, flour, salt, cocoa, and chocolate chips.
- In a small saucepan, warm the cherry simple syrup and 2/3 cup of white sugar. Once the sugar is melted, pour over the dry ingredients.
- Mix all ingredients thoroughly. It will be a bit stiff while mixing.
- Place batter into prepared pan, pat down with a spoon, pressing down to flatten.
- Bake at 350°F for 30 minutes. The surface will be completely bubbly and dark brown.
- Remove from oven, let cool.
- Refrigerate for at least 2 hours to chill.
- Remove from fridge, remove parchment paper, and cover entire surface with icing sugar.
- Serve cold (or room temperature).