Panforte - cooking recipe

Ingredients

6.5 oz pitted dates, roughly chopped
7 oz mixed glace cherries, halved
1.75 oz hazelnuts, toasted, skins removed
1.75 oz almonds, toasted
1.75 oz macadamia nuts, toasted
7 oz dark chocolate, roughly chopped
1 tbsp pumpkin pie spice
1 tsp cracked black pepper (optional)
1 None orange, finely grated zest
3/4 cup sugar
1/3 cup honey
3 tbsp unsalted butter
None None Powdered sugar, to dust
None None Coffee, to serve

Preparation

Preheat oven 300\u00b0F. Lightly grease an 8 inch springform cake pan and line with parchment paper.
In a large bowl, combine dates, cherries, nuts, chocolate, pumpkin pie spice, pepper (if using) and orange zest.
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.
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.
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.
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.