Christmas seems to being back memories of the never ending fruitcakes with green and red candied cherries with a candied pineapple ring on top? In our house, my mom made English Plum pudding which was incredible, it probably had a whole bottle of whiskey poured into it as it aged in our garage. ( I assume that is why they last forever). The best part of the plum pudding was the hard sauce. Perhaps this year I will introduce my husband to hard sauce, but served on some other warm cake.
Not here in Tuscany.
Here in Tuscany we have Panforte and Panpepata the traditional dried fruit cakes from Siena. They are not like any fruitcake I had before. The panforte is made with lots of almonds and dried fruits like figs, apricots and candied orange rind, so not so much sugar. It uses honey and a spice mixture called droghe to flavor it which make is have a fabulous spiciness (drug stores in medieval times also sold spices). The mixture is something like a pumpkin pie spice blend, but not so heavy on the cinnamon. It is composed of ginger, allspice, coriander,nutmeg, cinnamon and other secret spices. Each “drugstore” has their own blend. I also add black pepper to mine, which makes it panpepato and you can also add cocoa powder to give it a dark rich color.
When you are in Siena, shop windows have thick panforte on display in both the dark and light varieties. There are also versions made with mostly orange rind, no chocolate and with a marzipan layer on top. One of my personal favorites which is easy to make, reminds me of the Lonza di Fichi from le Marche. A sort of fig salami.
It is made in the same way as the panforte, but I only use figs and walnuts. It is ready to eat as soon as it is cooled.
It is lovely after dinner with your espresso or served in thin slices with your cheese course.
Tuscan Panforte
Ingredients Instructions
https://divinacucina.com/2010/12/panforte-for-xmas/
Anna Savino says
cool idea for the cooking book! i am thinking about sending one to my family in napa:) thanks
Lynn says
We had this panforte while we were in Florence a few years ago and I loved it. Thanks for posting the receipe, I look forward to making it sometime soon.
Moogie says
I’m your newest follower.
http://moogieland.blogspot.com/
maturilucca says
thanks for the panforte recipe, but I will never be able to do it! 🙂
antonella
leostrog says
Wonderful dessert! If a want to prepare same dessert by myself, can I remove sugar absolutely ( I can’t eat so sweet dishes. ) and replace honey with syrup from orange candied peels ?
judy witts says
i have never tried to make without sugar or honey. so am not sure- i would think that syrup from candied orange peels has sugar. we do have a recipe made with cooked grape juice, reduced– http://www.divinacucina-blog.com/2006/11/christmas-sweets-simply-salami.html try that