VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Recipes from The Yoga Sanctuary ~ February 2008 Recipes

Thanks to Rachel and Andrew for this tasty treat from our December potluck.

This is an Italian specialty that hails from Sienna. It comes in various combinations of fruit and nuts but always contains almonds and chocolate. It is very rich and is eaten in small slices.

Paneforte

3 oz bittersweet chocolate, chopped
1 cup blanched almonds, lightly toasted
1 cup pistachios, lightly toasted
1/2 cup hazelnuts, lightly toasted, skins rubbed off
6 dried figs, stems removed, cut into chunks
1/4 cup dried apricots, cut into quarters
1/2 cup dried cranberries, diced
1/4 cup all-purpose flour
1/2 cup cocoa
1 teaspoon cinnamon
1 teaspoon ground white pepper
2 teaspoons ground allspice
1/4 teaspoon ground cloves
pinch of salt
Pinch of white pepper
1/4 cup honey
1/4 cup sugar

1. Place the chocolate in a bowl. Bring a saucepan filled with about an inch of water to a boil, remove from heat and place the bowl over top. Leave the chocolate to melt; once melted, remove from the saucepan.

2. Preheat oven to 300°F.

3. Stir the nuts and dried fruits together in a large bowl. Sift the flour, cocoa, spices and salt over the nuts and fruits and stir until the fruit and nuts are well-coated. Butter an 8-inch spring-form tin, then line the base with a circle of parchment paper.

4. Put the honey and sugar in a saucepan over medium-low heat and stir until the sugar is dissolved. Bring to a boil until the temperature reaches 250° F on a candy thermometer.

5. Once the sugar and honey are at temperature, pour this mixture into the melted chocolate and stir, then pout this over the fruit and nuts. Mix very well. (The mixture will be thick and heavy. ) Spoon the mixture into the prepared tin and bake for 40 to 50 minutes. The centre will be slightly soft but not sticky. Cool in the pan. Once cool, wrap well. Cut into small thin slices to serve.