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Ingredients
- 1/2 C. dried apricots, finely chopped
- 1/3 C. candied pineapple
- 1/3 C. mixed candied peel
- 1/3 C. candied citron
- 1/2 lb. hazelnuts, skins removed and roasted
- 1/2 lb. almonds, skins removed and roasted
- 1 1/2 C. all-purpose flour
- 4 T. cocoa
- 2 tsp. cinnamon
- 1/4 lb. semi-sweet chocolate
- 1 C. honey
- 3/4 C. sugar
- Custard or cream for drizzle
- Berries for garnish
Details
Servings 6
Preparation
Step 1
1. Preheat oven to 400°F.
2. Finely chop all the fruit and mix in a bowl with the nuts, flour, cocoa and cinnamon.
3. Butter an 8" x 10" baking pan and line the bottom with parchment paper or greased wax paper.
4. Gently melt the chocolate over warm water (or in your microwave).
5. In a heavy-based saucepan, bring the honey and sugar to a boil and simmer for 5 minutes.
6. Add the honey mixture and the melted chocolate to the dry mixture and combine well, mixing with a wooden spoon. Spoon this mixture into baking pan and press down with back of spoon.
7. Bake for 20 minutes.
8. Cool and store in an airtight container.
9. To serve, use a sharp knife to cut thin slices. Arrange overlapping slices on a plate drizzled with thinned custard or cream. Add berries for garnish.
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