Panforte With Candied Quince: An Italian Fruitcake Renaissance

My grandmother, bless her heart, had a fruitcake. The fruitcake. It sat on the sideboard, radiating an aura of dignified impenetrability. It appeared every Christmas, seemingly unchanged, a testament to longevity rather than deliciousness. As a child, I regarded it with suspicion, a bizarre concoction studded with neon-colored candied things that bore no resemblance to any fruit I knew. Then, years later, in a tiny Tuscan bakery, I tasted Panforte. Its warm spices, the satisfying chew of dried fruit, and the intoxicating perfume of honey and nuts transformed my understanding. It was fruitcake reborn – sophisticated, complex, and utterly irresistible. This Panforte recipe, showcasing the unique sweetness of candied quince, is my attempt to recapture that magical experience.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 1 hour
• Total Time: 3 hours 15 minutes (includes cooling time)
• Servings: 32
• Yield: One 10-inch cake
• Dietary Type: Not specified (contains gluten, nuts, and sugar)

Ingredients

Candied Orange Zest

• 3 large, unblemished oranges
• 1 1/2 cups water
• 1 1/2 cups sugar

Candied Quince

• 1 1/2 cups water
• 1 1/2 cups sugar
• 1 large quince

Cake

• 2 cups dates, pitted and coarsely chopped (10 ounces)
• 3/4 cup Zante currants (4 ounces)
• 2 tablespoons Zante currants
• 2 tablespoons grated orange zest
• 1 tablespoon grated lemon zest
• 1 cup lightly toasted, unsalted pistachios
• 2 cups well-toasted hazelnuts
• 2 cups well-toasted almonds
• 2/3 cup flour
• 1/2 cup cocoa powder
• 1 tablespoon ground cinnamon
• 2 tablespoons freshly grated nutmeg (from about 1 1/2 nutmegs)
• 3/4 teaspoon freshly ground coriander
• 3/4 teaspoon freshly ground black pepper
• 3/4 teaspoon ground clove
• 3/4 cup honey
• 1 1/3 cups granulated sugar
• 1/4 cup powdered sugar

Equipment Needed

• Zester
• Medium, heavy saucepan (x2)
• Heat-proof container (x2)
• 10-inch springform pan with 2- or 3-inch sides
• Parchment paper
• Large mixing bowl
• Deep, heavy saucepan
• Wooden spoon
• Thermometer
• Rubber spatula
• Wire rack
• Fine-mesh sieve

Instructions

1. Prepare the Candied Orange Zest: Using a zester, remove the zest from the oranges in thin strips, being careful to avoid the bitter white pith. Reserve the peeled oranges for another use.
2. In a medium, heavy saucepan, combine the water and sugar over medium heat. Stir until the sugar dissolves, then bring to a boil. Add the orange zest, reduce the heat to medium-low, and simmer gently until the zest strips become tender and semi-translucent, about 30 minutes.
3. Remove from the heat and pour the candied zest and syrup into a heat-proof container. Cool completely, then store in an airtight container in the refrigerator for up to 1 month. You should have about one-half cup (3 ounces) of candied zest.
4. Prepare the Candied Quince: Peel the quince, slice it in half, remove the core, and cut the fruit crosswise into one-fourth-inch slices.
5. In a medium, heavy saucepan, combine the water and sugar over medium heat, stirring until the sugar dissolves. Add the quince slices, reduce the heat to medium-low, and simmer gently until the fruit is semi-translucent, about 45 minutes.
6. Remove from the heat and pour the candied quince and syrup into a heat-proof container. Cool completely, then store in an airtight container in the refrigerator. You’ll have about 1 cup (8 ounces) of fruit.
7. Prepare the Pan: Preheat the oven to 325 degrees F (160 degrees C). Butter a 10-inch springform pan with 2- or 3-inch sides. Line the bottom with parchment paper, and then butter the parchment paper, ensuring that the sides of the pan are also well-buttered. This is crucial for easy release.
8. Combine Dry and Wet Ingredients: In a large mixing bowl, combine the candied quince and orange zest, dates, currants, orange and lemon zest, pistachios, hazelnuts, and almonds. Sift together the flour, cocoa powder, cinnamon, nutmeg, coriander, pepper, and cloves over the fruits and nuts. Mix well to coat everything evenly. This step helps prevent the fruit from sinking to the bottom during baking.
9. Make the Syrup: In a deep, heavy saucepan, combine the honey and granulated sugar over medium-high heat. Stir gently with a wooden spoon from time to time to make sure that no sugar is sticking to the bottom of the pan and burning. Bring to a boil and cook until the mixture registers 250 degrees F (121 degrees C) on a thermometer, about 3 minutes. The mixture will be frothy and boiling rapidly.
10. Combine Everything: Remove the syrup from the heat and immediately pour it over the fruit-and-flour mixture in the bowl. Stir with a wooden spoon to incorporate the syrup thoroughly with the other ingredients. The mixture may seem dry at first, but it will come together once it is well mixed. At this stage, the mixture is very sticky, so working quickly is important.
11. Bake the Panforte: Transfer the mixture to the prepared springform pan and smooth the top with a rubber spatula dipped in water. This helps create a uniform surface. Bake until the top is slightly puffed and looks like a brownie, about 1 hour.
12. Cool and Finish: Cool in the pan on a wire rack for 30 minutes. Run a knife around the edge to loosen and turn out of the pan and cool completely.
13. With a fine-mesh sieve, sift the powdered sugar over the top, bottom, and sides of the panforte. Lightly tap it over the counter to shake off excess sugar.

Expert Tips & Tricks

• Toasting the Nuts: Don’t skip toasting the nuts! It intensifies their flavor and adds a wonderful depth to the Panforte. Spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant and lightly golden.
• Spice Level Adjustment: Adjust the spices to your liking. If you prefer a spicier Panforte, add a pinch more of black pepper or cloves.
• Doneness Test: Panforte is dense, so a toothpick test won’t work. Look for a slightly puffed top and a firm texture. It should feel like a very dense brownie.
• Cutting: Use a serrated knife to slice the Panforte into thin wedges. This will help prevent it from crumbling.

Serving & Storage Suggestions

Panforte is traditionally served in thin wedges as a dessert or alongside coffee or dessert wine. It pairs beautifully with a Vin Santo or a sweet Moscato. Store well-wrapped in a cool, dry place for up to 2 weeks, or indefinitely in the refrigerator. You can also freeze it for longer storage. To serve after freezing, thaw at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	324.6 kcal	N/A
Calories from Fat	106 g	33%
Total Fat	11.8 g	18%
Saturated Fat	1.2 g	5%
Cholesterol	0 mg	0%
Sodium	31.3 mg	1%
Total Carbohydrate	55.1 g	18%
Dietary Fiber	4.6 g	18%
Sugars	46.6 g	186%
Protein	5.1 g	10%

Note: Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. You may need to adjust the liquid slightly.
• Nut Allergies: If you have nut allergies, substitute the nuts with toasted sunflower seeds or pumpkin seeds.
• Fruit Variations: Feel free to experiment with different dried fruits such as figs, apricots, or cranberries. Aim for a total of about 4 1/2 cups (25 ounces) of fruit.
• Citron-Free: This recipe is already citron-free, catering to those who dislike the traditional fruitcake ingredient.

FAQs (Frequently Asked Questions)

Q: Can I make this Panforte ahead of time?
A: Absolutely! In fact, Panforte is often better after it has had a few days to allow the flavors to meld together.

Q: Can I use different types of nuts?
A: Yes, feel free to substitute with other nuts like walnuts, pecans, or macadamia nuts. Just ensure they are well-toasted.

Q: What if I don’t have a springform pan?
A: You can use a regular cake pan, but make sure to line it thoroughly with parchment paper, leaving an overhang to help lift the Panforte out.

Q: How do I know when the Panforte is done?
A: Look for a slightly puffed top and a firm texture. It should feel like a very dense brownie.

Q: Can I reduce the amount of sugar in this recipe?
A: Reducing the sugar significantly may affect the texture and binding of the Panforte. It’s best to stick to the recipe for the best results.

Final Thoughts

This Panforte with Candied Quince is more than just a recipe; it’s an invitation to experience the rich culinary heritage of Italy. The symphony of flavors and textures, from the chewy dates to the crunchy nuts and the aromatic spices, creates a truly unforgettable treat. Gather your ingredients, embrace the process, and share this exquisite Panforte with loved ones. I’m confident that it will become a cherished tradition in your own home. And please, let me know how it turns out – I’m always eager to hear about your culinary adventures!