International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Acapulco Sunrise






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > cakes > panforte di siena
1/2 cup candied pineapple chopped 1/2 cup dried apricots, chopped 1/2 cup candied mixed citron and fruits ( orange, lemon peel , candied cherries etc. ) chopped 1/4 cup brandy 1 1/2 cups blanched almond halves toasted and chopped 1 1/2 cups toasted hazelnuts, chopped 2 Tbs cocoa, sifted 1 1/2 tsp ground cinnamon 1/4 tsp ground allspice 2/3 cups flour, sifted 1/2 cup honey 1/3 cup sugar 3 ounces of semi sweet chocolate chips (optional) powdered sugar and cinnamon After seeing a few recipes in some local county magazines I decided to try them. Panforte is not hard to make. Be aware Panforte does not taste like a cake or cookie but rather like a fudgy, even sticky textured fruitcake. A combination of two recipes adapted to make this one which we like very much. Some people who are not big fans of candied citron can probably adapt the recipe with other types of candied or dried fruit.. Butter a 9 inch round cake layer pan . Line with wax paper and butter paper again. Use a food processor if desired to chop fruit and nuts into bite size pieces Soak fruits and peel overnight with brandy. Drain very well and reserve brandy. Then combine fruits and nuts with the cocoa, spices and flour and mix very well. In a large saucepan combine water and honey and the reserved brandy and mix to dissolve sugar over medium heat. Then bring to a boil without stirring and lower heat to a low simmer and simmer 5 minutes. Immediately pour syrup into fruit mixture and stir vigorously with a spoon to incorporate all. Mixture will seem stiff yet pliable, Place mixture into prepared pan and pat in pan with hands and smooth to even mixture. Bake in a 300F oven about 30 minutes or a bit longer. Panforte will appear set. Cool completely in pan. Loosen sides and carefully turn out to remove when cold . Remove the paper. Wrap panforte in foil overnight. Cut into wedges with a sharp knife to serve. Dust with powdered sugar and extra cinnamon. Place Panforte on a board and cut into wedges Serve with cappuccino, coffee, tea, or dessert wine. Store leftovers in an airtight converted container. May be frozen if desired. Note: for an extra chocolaty version, add a few ounces of semisweet chocolate chips into the finished simmering sugar mixture stir to melt smooth and proceed as above incorporating and mixing vigorously to the fruit and nut mixture.

Panforte di Siena


SUBMITTED BY
list all recipes for CAKES (268)
list all Italian recipes (284)
list all recipes by BUTTERFLYDOG (1134)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Photo
(posted December 28, 2006)

1/2 cup candied
pineapple chopped
1/2 cup dried apricots, chopped
1/2 cup candied mixed
citron and fruits ( orange, lemon peel , candied
cherries etc. ) chopped
1/4 cup
brandy
1 1/2 cups blanched
almond halves toasted and chopped
1 1/2 cups toasted hazelnuts, chopped
2 Tbs cocoa, sifted
1 1/2 tsp ground
cinnamon
1/4 tsp ground
allspice
2/3 cups
flour, sifted
1/2 cup
honey
1/3 cup
sugar
3 ounces of semi
sweet chocolate chips (optional)
powdered
sugar and cinnamon

After seeing a few recipes in some local county magazines I decided to try them.
Panforte is not hard to make.

Be aware
Panforte does not taste like a cake or cookie but rather like a fudgy, even sticky textured fruitcake.

A combination of two recipes adapted to make this one which we like very much.

Some people who are not
big fans of candied citron can probably adapt the recipe with other types of candied or dried fruit..

Butter a 9 inch round cake layer pan . Line with wax paper and butter paper again.

Use a
food processor if desired to chop fruit and nuts into bite size pieces

Soak fruits and
peel overnight with
brandy. Drain very well and reserve brandy.

Then
combine fruits and nuts with the cocoa, spices and flour and mix very well.

In a large
saucepan combine water and honey and the reserved
brandy and mix to dissolve sugar over medium heat. Then bring to a boil without stirring and lower heat to a low simmer and simmer 5 minutes.

Immediately pour syrup into fruit mixture and stir vigorously with a spoon to incorporate all. Mixture will seem stiff yet pliable,

Place mixture into prepared
pan and pat in pan with hands and smooth to even mixture. Bake in a 300F oven about 30 minutes or a bit longer. Panforte will appear set.

Cool completely in
pan. Loosen sides and carefully turn out to remove when cold . Remove the paper. Wrap panforte in foil overnight.

Cut into wedges with a
sharp knife to serve. Dust with powdered
sugar and extra cinnamon. Place Panforte on a board and cut into wedges

Serve with
cappuccino, coffee, tea, or
dessert wine. Store leftovers in an airtight converted container. May be frozen if desired.

Note: for an extra chocolaty version, add a few ounces of semisweet
chocolate chips into the finished simmering sugar mixture stir to melt smooth and proceed as above incorporating and mixing vigorously to the fruit and nut mixture.


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.