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Panforte Fruit


  • 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.