Pan Forte With Warm Pecorino
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2.75 cups
Whole Almonds (skin on and toasted)1 tsp
Cinnamon3 tsp
Ground Ginger1 tsp
Ground Cloves1 tsp
Nutmeg (freshly grated)1 tbsp
Cocoa Powder2 cup
Honey1 cup
SugarDirections:
1
Place a sheet of parchment paper on a sheet pan then place a piece of rice paper down and 4 (4-inch) flan rings on that
2
In a large bowl, combine the toasted nuts with the cinnamon, ginger, cloves, nutmeg, pepper, flour, and cocoa powder
3
Add the cut up fruit and toss
4
In a small saucepan, combine the honey and sugar and bring it to a boil without stirring, brushing down the walls of the pan occasionally to avoid sugar crystals from forming
5
Cook to softball stage (240 degrees) then pour over the fruit mixture
6
Stir quickly to combine
7
It will be sticky and thick
8
Preheat oven to 300 degrees F
9
Dip your hands into water and grab a handful (about 1/4) of the mixture
10
Pack it into the rings and bake for 1 hour until slightly puffed up on top and the surface is no longer shiny
11
Remove from the oven and cool in the ring
12
Trim the rice paper to the edge of the mold and wrap in plastic to store at room temperature
13
To serve, cut wedges and place them on plates
14
Heat up a flat top griddle or large frying pan and cook the slices of cheese on one side until lightly browned then flip them over to brown the other side
15
The center will get gooey
16
Place next to the pan forte, drizzle with olive oil, and serve with some good crusty Italian bread