Recipe - Nut And Berry Bark

1 One half cup Shelled pistachios; (8
ounces)
1 One half cup Dried cranberries; (6
ounces)
1 One fourth pound Highquality white
chocolate, finely chopped

Shell pistachios. If desired, rinse and dry thoroughly to remove salt.

Steam cranberries in steamer basket or metal colander over 1/2inch of
boiling water in a medium saucepan for 34 minutes until softened. Blot
berries dry in paper towels and cool. Reduce heat under saucepan to medium
low to keep water simmering.

Place Three fourths of the chopped chocolate in a medium heatproof bowl and set over
simmering water. Use a rubber spatula to stir occasionally, until chocolate
is almost melted, about 4 minutes. Add remaining chocolate and stir until
smooth. Insert candy thermometer into chocolate and set aside to cool at 83
degrees F., stirring occasionally.

Line a large baking sheet with parchment or foil. Set aside. Reserve 2
tablespoons each of the cranberries and the greenest pistachios. Stir the
remainder into the chocolate and scrape the mixture onto the lined baking
sheet. Use a metal palette knife to spread it into a 10inch by 4inch
rectangle, about 3/8inch thick. Scatter reserved nuts and berries over
surface and press lightly. Refrigerate 2030 minutes until hardened. Break
into large pieces. Store in an airtight container for up to 1 week.

Makes 2 pounds

An easy and delicious offering from "Food and Wine," this white chocolate
studded with red cranberries and green pistachios makes a stunning holiday
gift.

Recipe by: Food and Wine Magazine

Posted to MCRecipe Digest V1 #868 by MsRooby msrooby@blarg.net on Oct
26, 1997