Individual Panforte

Name: Individual Panforte
Ingredients: 7 oz dark chocolate, chopped; 1 cup blanched almonds, toasted; 1/2 cup macadamia nuts, toasted; 1/4 cup raisins; 3.5 oz mixed glace cherries, halved; 1 tsp pumpkin pie spice; 1 tsp ground black pepper (optional); 1 None orange, zested; 2/3 cup sugar; 1/3 cup honey; 3 tbsp butter; None None powdered sugar or cocoa powder, to dust

12 ingredients

4 steps

Ingredients

7 oz dark chocolate, chopped
1 cup blanched almonds, toasted
1/2 cup macadamia nuts, toasted
1/4 cup raisins
3.5 oz mixed glace cherries, halved
1 tsp pumpkin pie spice
1 tsp ground black pepper (optional)
1 None orange, zested
2/3 cup sugar
1/3 cup honey
3 tbsp butter
None None powdered sugar or cocoa powder, to dust

Directions

1

Preheat oven to 300°F. Lightly grease - 3 inch tart pans.
2

Combine chocolate, nuts, fruit, spices and orange zest. Set aside.
3

To make the caramel, combine sugar, honey and butter. Cook over medium heat, stirring, until beginning to melt. Bring to a boil and cook, undisturbed, for 3-5 mins, until a little caramel dropped into cold water forms a soft ball when molded between fingers (135°F on a candy thermometer). Carefully mix with nuts then distribute between pans. Smooth tops and bake for 8-10 mins. Let cool then chill until set.
4

Dust with powdered sugar or cocoa powder to serve.