Spiced Prune and Pistachio Squares

Just returned from my trip to Brisbane to help my son and daughter-in-law renovate their home. Fiona is a wonderful cook and has given me some wonderful recipes. It was her mother who made this and substituted dates for prunes.
400g 14 oz dark vegan chocolate
100g 4 oz macadamia nuts, toasted and roughly chopped
2 cups dried figs
100g 4 oz chopped pitted prunes (or dates)
2 fl oz orange liqueur
1/2 cup mixed citrus peel
1/2 cup roughly chopped pistachio nuts
1 Tblsp ground cinnamon
1 tsp ground star anise
4 sheets rice paper
Place the chocolate in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Allow to cool.
Place the macadamias, figs, prunes, orange liqueur, mixed peel, cinnamon and star anise into the bowl of chocolate and stir to combine.
Line a 20cm by 30cm, 8 ins by 12 ins, slice tin with plastic wrap. Place two sheets of rice paper on the bottom of the tin. Add the fruit mixture, press down gently with the back of a spoon and top with remaining rice paper.
Refrigerate for 6 hours until set. Remove from the tin and using a sharp knife slice into squares. Makes 16 squares.
Will keep in an airtight container in the refrigerator.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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