Panforte

• 6 1/2 ounces pitted dates roughly chopped
• 7 ounces glace cherries mixed, halved
• 1 3/4 ounces hazelnuts toasted, skins removed
• 1 3/4 ounces almonds toasted
• 1 3/4 ounces macadamia nuts toasted
• 7 ounces dark chocolate roughly chopped
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cracked black pepper optional
• 1 zest orange, finely grated
• 3/4 cup sugar
• 1/3 cup honey
• 3 tablespoons unsalted butter
• powdered sugar to dust
• coffee to serve

1. Preheat oven 300u0b0F. Lightly grease an 8 inch springform cake pan and line with parchment paper.
2. In a large bowl, combine dates, cherries, nuts, chocolate, pumpkin pie spice, pepper (if using) and orange zest.
3. In a medium saucepan, combine sugar, honey and butter. Heat on medium, stirring, until sugar begins to melt - do not stir again or the sugar will crystallize.
4. Bring to a boil and cook for 3-5 mins, until a little of the caramel dropped into cold water forms a soft ball that can be molded with fingers.
5. Working quickly, pour caramel over nut mixture. Mix well. Pour into prepared pan. Smooth top with a spatula. Bake for 10-15 mins. Allow to cool in pan.
6. If the mixture has not set when cooled to room temperature, chill until set. Dust with powdered sugar, cut into small wedges and serve with coffee.

dates, cherries mixed, hazelnuts, nuts, chocolate, pumpkin pie spice, cracked black pepper, zest orange, sugar, honey, unsalted butter, powdered sugar, coffee

Taken from www.yummly.com/recipe/Panforte-1402691 (may not work)