Step-by-step: <i>Panforte</i>
The panforte recipe from Tartine by Elisabeth Prueitt and Chad Robertson, owners of Tartine bakery in San Francisco, starts with candied quince and orange zest. To prepare the quince to be candied, first peel the fruit and then cut it into slices. Youll also use a peeler to remove the zest from the oranges. (Ricardo DeAratanha / Los Angeles Times)
The quince and orange zest are poached in a sugar syrup until theyre translucent. The poached quince will turn a rosy-red color, and the zest and quince can be stored in their syrup for up to a week, so you can make these in advance. (Ricardo DeAratanha / Los Angeles Times)
A honey syrup will bind together all of the candied and dried fruit in the panforte and help give it a confection-like texture. The honey syrup is ready when a candy thermometer reads 250 degrees, also known as soft-ball stage. (Ricardo DeAratanha / Los Angeles Times)
Quickly mix the honey syrup with the dates, currants, nuts, spices and the candied quince and orange zest. The mixture is stiff but will come together as you stir. (Ricardo DeAratanha / Los Angeles Times)
Using a rubber spatula, evenly spread the mixture into a prepared 9-inch springform pan and bake. (Ricardo DeAratanha / Los Angeles Times)
