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Posts tagged ‘pacific panforte’

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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