Panforte

Ease of preparation rating: Complex.
Yield: 8 servings.

Ingredients:

2/3 cup (160ml) hazelnuts, toasted
2/3 cup (160ml) almonds, toasted
2/3 cup (180ml) pistachios, toasted
1 ½ cups (360ml) pineapple pieces, and their juices
¾ cup (180ml) macerated cherries, and their juices
¾ cup (180ml) dried figs
6 tablespoons (90ml) corn syrup
½ teaspoon (3ml) cinnamon, ground
½ teaspoon (3ml) nutmeg, ground
½ teaspoon (3ml) cloves, ground
½ cup (120ml) flour
½ teaspoon (3ml) of salt
1 tablespoon (15ml) unsweetened cocoa
3 oz. (85g) semi-sweet chocolate, cut into small cubes
2/3 cup (160ml) white sugar / Plus 3 cups (720ml) white sugar for candied fruits
2/3 cup (160ml) honey
2 tablespoons (30ml) vanilla extract
2 cups (480ml) icing sugar, for dusting
Zest of 1 orange

Method:

Place pineapple pieces in a small sauce pan over medium-high heat.
Add 1 cup (240ml) white sugar, 1 cup (240ml) water, 1 tablespoon (15ml) vanilla extract and 2 tablespoons (30ml) corn syrup, and bring to a light boil.
Cook for 1 hour.
Strain and place on a rack over a baking tray.
Dry in an oven at 250oF (120oC) for 4-6 hours.
Remove from oven and toss in ½ cup (120ml) white sugar.
Remove excess sugar, and reserve the candied pineapple.
Simultaneously repeat the same process for the cherries and the figs. The cherries and figs can be made in the same pot.
Preheat oven to 350oF (180oC).
In a large mixing bowl, toss together the nuts, candied fruit, cinnamon, nutmeg, cloves, flour, salt, cocoa, chocolate and orange zest.
Mix well for the ingredients to be spread out evenly.
In a small sauce pan, warm honey and 2/3 cup (160ml) white sugar over medium heat.
Once the sugar is completely dissolved, pour into the mixing bowl with the dry ingredients.
Mix all the ingredients together until the batter is uniform.
Place batter into a greased 8 inch round baking dish, lined with parchment paper around the edges.
Bake for 60-75 minutes, or until the surface is completely bubbly and a dark brown color.
Remove from oven, and place in refrigerator to cool for 2 hours.
Take panforte out of fridge and cover completely in icing sugar.
Cut into 8 portions and serve cold or room temperature.