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Chocolate Dipped Candied Oranges

Chocolate Dipped Candied Oranges

This has to be the absolute easiest dessert to whip up for any occasion and yet it never fails on its wow factor! This is a great recipe to teach the kids or the useless cook so you’ve got that extra set of hands next time you’re busy in the kitchen.   Ingredients Candied orange quarters Good quality dark chocolate   The quantity of the ingredients really depends on how much you want to make, and neither will go to waste if they are left over (another magical touch to this recipe!!!)   Instructions 1. Slice candied oranges into strips, about 1/2 – 1 cm in width. 2.  Line a tray with greaseproof paper. 3.  Gently melt the chocolate in the microwave until it is at a dipping consistency. 4.  Dip the strips into the melted chocolate, to about half way.  Place on the tray and in the fridge to dry.     So easy and versatile, these little gems are a great after dinner treat and make a beautiful party of Christmas gift, wrapped up in cellophane with a bright bow.  

Panforte recipe

Panforte recipe

  Panforte is a traditional Italian dessert containing fruits and nuts. The name literally means ‘strong bread’ and refers to its spicy and strong flavour. This traditional desert dates back to at least 1205 when it was used a tax payment to monks and nuns. If only we could pay our taxes with baking still! Panforte will add a sense of class to your Christmas gatherings and you can impress your guests with your historically important baking! Ingredients 5 tablespoons (40g) Dutch cocoa powder 2 1/2 cups (325g) mixed nuts eg. pistachio, almonds, macadamias, toasted and very coarsely chopped 3/4 cup (110g) flour 1 cup (200g) chopped candied citron or quality mixed candied fruit 1 tablespoon cinnamon 2 teaspoons ginger 1 1/2 teaspoons freshly ground black pepper pinch of grated nutmeg 1/2 teaspoon red chilli powder 85g dark chocolate, chopped 1 cup (200g) honey 1cup (200g) sugar extra cocoa powder for dusting powdered sugar for dusting   Instructions 1. Preheat the oven to 165°C 2. Line the bottom of a 22-23cm springform pan with baking paper. Spray the pan with nonstick spray and dust the inside, including the sides, with cocoa powder 3. In a large bowl, mix the cocoa powder, nuts, flour, candied fruits, cinnamon, ginger, black pepper, nutmeg and chilli 4. Melt the chocolate then stir it into the nut mixture 5. Heat the sugar and honey in a pan with a thermometer until the temperature reaches 115°C 6. Pour the hot honey syrup over the nut mixture and mix together well. Scrape combined ingredients into the prepared pan and smooth the top with a spatula 7. Bake the panforte for 35-40 minutes, …