| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Assorted dried fruit (dates; prunes; raisins, apricots etc.; but no apples or bananas); stoned or pitted where applicable |
| 1/4 |
lb |
Assorted nuts (macadamia; almonds; pecan, hazel etc., but not peanuts); chopped medium fine |
| 1 |
|
Egg |
| 4 |
tb |
Fat (oil or margarine; but not butter) |
| 1/2 |
c |
Flour (preferably not selfraising) |
| 1/4 |
c |
Caster (granulated) sugar |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Cloves |
| 1/4 |
ts |
Ginger |
| 1 |
pn |
(generous) salt |
INSTRUCTIONS
submitted by: paradise@math.tau.ac.il (yehuda paradise, Ramat Gan, Israel
The beautiful town of Siena (Italy) is also known for its culinary
specialty PANFORTE - a kind of dry fruitcake, with very little dough and
plenty of fruit. For centuries, the Sienese guarded their secret recipe
jealously, but after much trial and error I think I hit on a passable
imitation:
(You can, of course, use half quantities, but stay with a whole egg).
Mix all the ingredients thoroughly, add enough water to make a semi-soft
dough, and let stand for at least 4 hrs. By then the dried fruit will have
soaked up some of the water and made the dough rather stiff.
Line big shallow baking form with oiled paper, pour dough and pat it flat
and even with a spatula. Cover with oiled paper, and bake on medium heat
for ca. 45 mins. This seems a long time, but the aim is to get the finished
product as dry as possible without charring. This way it keeps indefinitely
and tastes nearly as good as the original panforte which is quite hard to
find.
CONSUMER WARNING: You' better have strong teeth, and/or or extensive dental
insurance.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 22 APRIL 1996
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