Making Lavender Panforte for my wreath classes tomorrow! ...There are still spaces available for this Sundays class 1-4pm and next weekends series. Call the Horticultural Center of the Pacific at 250-479-6162 to register. Meanwhile...Take 2TBSP dried Lavender~ Lynda Dowling’s Lavender Panforte de Siena … My latest Holiday favourite! For all those lovers of dried fruits and nuts with a dash of honeyed sweetness. This is a historic 13th Century treat from Tuscany… Makes one flat 8” treat. Don’t leave out the pepper~ Set oven @ 300F. 2 cups, lightly toasted, chopped nuts (I used cashews & hazelnuts) 1/2 cup dried cranberries 1/2 cup candied lemon and/or orange peel 1 cup chopped figs ¼ generous tsp of freshly ground black pepper ¼ tsp allspice 1 tsp cinnamon 1 TBSP good dark cocoa powder ½ cup white flour 2/3rd cup white sugar 2/3rd cup dark honey **Optional: add 2 TBSP dried Lavender to your dried fruit & nuts** …Use parchment paper in an 8” cheesecake pan with a removable ring side; butter & flour the paper. Do go up the sides with the liner. …In a large bowl mix all fruits, nuts & dry ingredients**. Set aside. …Melt together sugar & honey & bring to a boil. Stir at a low boil for about 2 mins. …Quickly pour & stir into the floured mix. It will stiffen as it cools. …Press evenly into your pan right away. Bake 30-35 minutes. The surface will slightly bubble. …Remove from pan by the paper liner when cooled. Traditionally dust the top with icing sugar & rub more on when cold. Wrap tightly in plastic wrap to store. Serve in small elegant wedges with a good coffee or desert wine. Breakfast coffee?!
Posted on: Fri, 21 Nov 2014 23:43:03 +0000
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