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| Panpepato |
| © copyright Julie Le Clerc, Vineyards
of New Zealand Cookbook (Penguin Books, 2001) |
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| Panpepato is a concentrated honey and spice, fruit and nut bread.
Predecessor of the better known Tuscan panforte, its name comes from
the surprising addition of a considerable amount of aromatic ground
black pepper. |
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| Makes
2 small loaves |
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| 2 sheets edible rice paper |
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½ cup muscatel raisins,
soaked overnight in 3 tablespoons
Late Harvest
Riesling |
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| 1 cup blanched almonds, toasted
and roughly chopped |
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| ½ cup
walnuts or hazelnuts, toasted and roughly chopped |
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| ½ cup pine nuts, lightly
toasted |
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| ¼ cup Dutch process cocoa
powder |
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| ½ cup candied orange
peel, chopped |
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| ½ tsp each ground cinnamon
and nutmeg |
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| 1 cup plain flour |
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| 1 tsp freshly ground black pepper |
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| ½ cup liquid honey |
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| extra Dutch process cocoa powder
to dust |
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| 1. |
Preheat
oven to 170C. Place edible rice paper onto an oven tray or
lightly grease an oven tray with olive oil if rice paper is
unobtainable. |
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| 2. |
Combine
all ingredients, except the extra cocoa powder, in a bowl and
mix well. Moisten hands with water and shape mixture into 2
round loaves. Place loaves on prepared oven tray and bake for
30-40 minutes. Remove to cool completely. |
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| 3. |
Dust
with extra cocoa powder and serve cut into small slices. |
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