A slightly different take on the predominant fruit and nut theme.
I put dried cranberries in it because I didn't have enough
candied peel, otherwise, it's Sally Clarke's recipe.
'A small slice is all that is necessary of this rich sweetmeat,
heavily studded with nuts and dried fruits
and intensely flavoured with honey and spices.
It is perfect to serve as an alternative to a dessert,
particularly in the colder months,
with espresso coffee or a glass of vin santo
the pleasure derived from creating this yourself,
as the rich aromas fill your kitchen with images of Renaissance Italy,
will be well worth the time and effort.'
A full moon cake on an eclipsing plate
it suddenly occurs to me.
The Dream of Joseph, 1356 - 67 (fresco)
Bartoli di Fredi
San Gimignano, Italy.
Lovely food picture Lucille.ReplyDelete
Despite all the references to sweetmeat in literature that I have read, I have never tasted it. Looks absolutely delicious!ReplyDelete
Here in Australia I have just been talking to a formerly-British colleague who reminded me of the positive aspect of the harsh European winter - that people gather inside, typically in a kitchen, and spend long periods together preparing food and baking. The house is filled with the rich aromas that your quotation describes. I'll bet your house has olfactory delights to match the visual ones that you have shown us. And that taste must be wonderful. How lucky is your household!ReplyDelete
Thank you for popping by on my blog. That recipe sounds yummy! LizzieReplyDelete
I've wanted to try Panforte, but my husband couldn't bear to go without our traditional tropical fruit cake. Very good too and bathed in rum.ReplyDelete
Your winter photos are wonderful!