Recipe - Fake Reeses Peanut Butter Cups

1 pound Assorted dried fruit (dates;
prunes; raisins, apricots
etc.; but no apples or
bananas); stoned or pitted
where applicable
One fourth pound Assorted nuts (macadamia;
almonds; pecan, hazel etc.,
but not peanuts); chopped
medium fine
1 Egg
4 tablespoon Fat (oil or margarine; but
not butter)
One half cup Flour (preferably not
selfraising)
One fourth cup Caster (granulated) sugar
One fourth teaspoon Nutmeg
One fourth teaspoon Cloves
One fourth teaspoon Ginger
1 pn (generous) salt

submitted by: paradise@math.tau.ac.il (yehuda paradise, Ramat Gan, Israel
The beautiful town of Siena (Italy) is also known for its culinary
specialty PANFORTE a kind of dry fruitcake, with very little dough and
plenty of fruit. For centuries, the Sienese guarded their secret recipe
jealously, but after much trial and error I think I hit on a passable
imitation:

(You can, of course, use half quantities, but stay with a whole egg).

Mix all the ingredients thoroughly, add enough water to make a semisoft
dough, and let stand for at least 4 hrs. By then the dried fruit will have
soaked up some of the water and made the dough rather stiff.

Line big shallow baking form with oiled paper, pour dough and pat it flat
and even with a spatula. Cover with oiled paper, and bake on medium heat
for ca. 45 mins. This seems a long time, but the aim is to get the finished
product as dry as possible without charring. This way it keeps indefinitely
and tastes nearly as good as the original panforte which is quite hard to
find.

CONSUMER WARNING: You' better have strong teeth, and/or or extensive dental
insurance.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 22 APRIL 1996

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