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Pacific Panforte – Macadamia, Mango, Coconut & White Chocolate

DSC_0006This was meant to be an Easter post, technically it still is being Easter Monday today but a little too late for any of you to make as an Easter gift which was my original intention. It would make a nice Christmas gift too so you can always stash the recipe in the memory banks for later this year. I have been selling the panforte on my market stall at Hobsonville Point on Sunday’s, it’s been quite popular, although the new addition of my vanilla custard & raspberry jam doughnuts seemed to have eclipsed everything with their popularity. I will try and share that recipe with you at some point or you can visit me at the market and pick up a few.

Ingredients

  • 200g roasted macadamia nuts
  • 350g dried mango, roughly chopped
  • 100g flour (or ground almonds can be substituted for gluten free)
  • 100g coconut thread or desiccated
  • ½ tbsp ground cinnamon
  • ½ tsp cardamon
  • ½ tsp ground allspice
  • ¼ tsp ground pepper
  • 100g honey
  • 150g brown sugar
  • 150g white chocolate, chopped

Method

  1. Preheat oven to 180C.
  2. Prepare a 20cm x 20cm baking tin by lining it with greaseproof paper and also greasing the paper.
  3. Roast macadamia nuts in oven till golden brown. Remove and allow to cool.
  4. In a large bowl, mix flour, coconut, nuts and spices.
  5. In a pan over a low heat, melt the honey and sugar till dissolved and gently boil for 2 minutes.
  6. Add mango to the cooked honey and sugar and gently boil for a further 2 minutes.
  7. In a microwave or over a pan of simmering water, gently melt the chocolate pieces, being careful not to overcook them.
  8. Add honey and mango mixture, melted chocolate to the nuts and and flour mixture.
  9. Stir the mixture well with a wooden spoon (working quickly, it is easier to do this while the mixture is still hot).
  10. With a wet hand, press mixture into prepared tin.
  11. Bake for 20-25 minutes.
  12. Cool on a cake rack.
  13. Store in an airtight container or gift wrap. Panforte will keep for a few weeks stored this way.

 

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14 Comments Post a comment
  1. This version of Panforte is wonderful! What an exquisite treat.

    Cheers,

    Rosa

    March 31, 2013
  2. Tessa #

    What a beautiful little dessert!

    March 31, 2013
  3. Jueseppi B. #

    Reblogged this on The ObamaCrat.Com™ and commented:
    Beautifully delicious YummYness from Pease Pudding.

    March 31, 2013
  4. Yum, I bet your customers were happy with this treat in their hands. I like that it can be made gluten-free too.

    March 31, 2013
    • peasepudding #

      I’m not gluten free myself but had made it previously for a friend who is and it went down a treat.

      April 2, 2013
  5. I bet that makes your teeth stick together – though in a good way ;-)

    April 1, 2013
  6. Yum, this sounds delicious (whatever time of year!) I love the flavour combinations. :)

    April 1, 2013
  7. This is a nice gift but I think if we make them it wont make it as one, it will be devoured before they are wrapped.

    April 2, 2013
  8. Too lovely to make only at Easter. I imagine these would be good for any holiday;-)

    April 2, 2013
    • peasepudding #

      I have had a few request for more off happy customers so i think it will be making more post Easter!

      April 2, 2013
  9. mairi29 #

    Perfect treat for anytime!

    April 3, 2013
  10. Alli this looks gorgeous. I am definitely stashing this recipe to make for a few Xmas treats, though I’m sure I’ll be making it before then.

    Can’t wait for the doughnut recipe :-)

    April 9, 2013
    • peasepudding #

      Thanks Sue, I was meant to make it for Christmas but the mangos have been sitting waiting patiently! But now I have an excuse to make lots with my stall!

      April 9, 2013
  11. I just love the tropical flavours in this. Those doughnuts don’t sound half bad either!

    April 12, 2013

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