Packed full of fruit, nuts and spices this makes a lovely accompaniment to festive drinks with friends. I’m thinking coffee rather than mulled wine but whatever works for you, when I get the alcohol induced munchies it’s usually for something sweet so the panaforte would be perfect.

Much like all of our other Christmassy foody offerings, this recipe will make your kitchen smell delicious.

[ezdiv id=”” class=”” style=””][/ezdiv]
[ezcol_1third id=”” class=”” style=””]

{Ingredients}
  • Sunflower oil for greasing
  • 100g almonds
  • 100g hazlenuts
  • 75g pistachios
  • 300g chopped mixed dried fruit – raisins, dates, figs, apricots and candied peel work well
  • 1 tsp cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground black pepper
  • 90g plain or gluten free flour
  • 1 rounded tbsp coco
  • Pinch of salt
  • 175g clear honey
  • 175g caster sugar

[/ezcol_1third]

[ezcol_2third_end id=”” class=”” style=””]

{Method}
  1. Grease 2 x 18cm tins and line the base of each with rice/wafer paper
  2. Preheat oven to 150 c
  3. Mix together the chopped nuts and mixed fruits
  4. In another bowl mix together the spices, flour, coco and salt then add to the fruits and nuts and mix well
  5. Combine the honey and sugar in a medium saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil and cook until the mixture is dark and glossy or reaches 115c on a sugar thermometer
  6. Pour on the mixture and mix well
  7. Bake in the oven for 45 – 50 minutes until firm
  8. Remove from the oven and cool in the tin.
  9. Run a palette knife around the edge and carefully edge out. Dust with icing sugar and serve.

[/ezcol_2third_end][ezcol_divider]