Christmas Recipes > Prune, Apricot and Nut Torte
Starter - Avocado and Grapefruit Salad
Starter - Melon and Prawn Cocktail
Main Course - Goose with Apple and Walnut Stuffing
Main Course - Roast Pheasant with Cranberry Sauce
Dessert - Christmas Pavlova
Dessert - Prune, Apricot and Nut Torte
4 tablespoons dried prunes
1/2 pint red wine
1 cup (4oz) wholemeal flour
1/2 cup (4oz) butter
2 tablespoons soft brown sugar
2 tablespoons hazelnuts, freshly ground
3 tablespoons finely chopped walnuts
2 tablespoons clear honey, warmed
1 tablespoon pine nuts
1 tablespoon hazelnuts
(see measure conversions for more information)
- Warm the wine and pour this over the dried fruits and leave them to stand for 4 hours, or until the fruit is moist and plump.
- Put the flour into a large bowl, and rub in the butter with your fingertips until the mixture resembles soft breadcrumbs.
- Add the brown sugar, ground hazelnuts and the finely chopped walnuts to the flour mixture. - Knead the mixture, until it forms a soft dough.
- Grease the base of a suitable tin (preferably loose-bottomed) and press the nut dough evenly into the tin.
- Bake the dough in a pre-set oven 190oC/375oF/gas mark 5, for about 15 minutes.
- Drain the prunes and apricots and dry them thoroughly on absorbent kitchen paper.
- Remove the shortcake from the oven and arrange the soaked fruits in an attractive pattern over the top.
- Cover with a piece of foil and return the whole shortcake to the oven for a further 10 minutes.
- Remove the shortcake from the oven and allow it to cool for a few minutes in the tin before removing it carefully and placing it on a wire rack to cool completely.
- When the shortcake has cooled, transfer it to a serving plate and glaze the top of the fruits with the warmed honey.
- Sprinkle the pine nuts and the whole hazelnuts over the fruit before serving.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Christmas Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
This recipe is part of the December 2006 Recipes Menu.
Starter - Avocado and Grapefruit Salad
Starter - Melon and Prawn Cocktail
Main Course - Goose with Apple and Walnut Stuffing
Main Course - Roast Pheasant with Cranberry Sauce
Dessert - Christmas Pavlova
Dessert - Prune, Apricot and Nut Torte
How to make prune, apricot and nut torte:
This dessert is ideal for a centerpiece and makes a change from the traditional fare at Christmas.
Ingredients
4 tablespoons dried apricots4 tablespoons dried prunes
1/2 pint red wine
1 cup (4oz) wholemeal flour
1/2 cup (4oz) butter
2 tablespoons soft brown sugar
2 tablespoons hazelnuts, freshly ground
3 tablespoons finely chopped walnuts
2 tablespoons clear honey, warmed
1 tablespoon pine nuts
1 tablespoon hazelnuts
(see measure conversions for more information)
Method
- Put the apricots and prunes into a large mixing bowl.- Warm the wine and pour this over the dried fruits and leave them to stand for 4 hours, or until the fruit is moist and plump.
- Put the flour into a large bowl, and rub in the butter with your fingertips until the mixture resembles soft breadcrumbs.
- Add the brown sugar, ground hazelnuts and the finely chopped walnuts to the flour mixture. - Knead the mixture, until it forms a soft dough.
- Grease the base of a suitable tin (preferably loose-bottomed) and press the nut dough evenly into the tin.
- Bake the dough in a pre-set oven 190oC/375oF/gas mark 5, for about 15 minutes.
- Drain the prunes and apricots and dry them thoroughly on absorbent kitchen paper.
- Remove the shortcake from the oven and arrange the soaked fruits in an attractive pattern over the top.
- Cover with a piece of foil and return the whole shortcake to the oven for a further 10 minutes.
- Remove the shortcake from the oven and allow it to cool for a few minutes in the tin before removing it carefully and placing it on a wire rack to cool completely.
- When the shortcake has cooled, transfer it to a serving plate and glaze the top of the fruits with the warmed honey.
- Sprinkle the pine nuts and the whole hazelnuts over the fruit before serving.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Christmas Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
