PEI Liquor Holiday eFlyer

Fig and Nut Panforte

INGREDIENTS ½ lb lightly toasted whole hazelnuts ½ lb lightly toasted whole almonds 1 lb dried black mission figs ½ tsp cinnamon ¼ tsp nutmeg ½ tsp ground coriander ½ tsp ground ginger 1 tsp black pepper 1 Tbsp cocoa powder 1 ½ cups flour 1 cup sugar ½ cup honey ½ cup powdered sugar 8 oz good quality dark chocolate, chopped

DIRECTIONS Preheat your oven to 350F and line a 9-inch round pan with parchment paper. Mix the fruit and nuts together in a large bowl. Toss with the flour, spices and cocoa until evenly coated. Heat sugar and honey together in a small saucepan over medium heat, stirring occasionally. Boil the mixture for 1 minute, then remove from heat and add the dark chocolate. Stir until all the chocolate is melted, then pour over the nut mixture.

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GRAHAM’S 20 YO TAWNY PORT R0249A, 500 mL, $44.98

Use a wooden spoon to combine the batter (it will be extremely thick and sticky!) then press the batter into an even layer in the 9-inch pan.

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GRAHAM’S 30 YO TAWNY PORT R0208A, 375 mL, $64.98

Bake for 15 minutes, then let the panforte cool completely in the pan. Dust with icing sugar, then wrap tightly and store at room temperature for up to one month.

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CELEBRATE HOLIDAY 2018

Prices subject to change. | Products not available in all locations. | While supplies last.