-
1
Place the ring or mold over the sheet of rice paper on a parchment-lined baking sheet.
-
2
Adjust the oven rack to the middle position and preheat the oven to 325 degrees F.
-
3
Spread the nuts on a baking sheet in 2 separate piles, and toast in the oven until lightly browned, about 10 to 15 minutes.
-
4
Shake the pans halfway through to ensure that the nuts toast evenly.
-
5
Allow to cool a few minutes.
-
6
Gather the hazelnuts into a kitchen towel and rub them together to remove the skins.
-
7
Turn the oven down to 300 degrees F.
-
8
In a large bowl, combine the nuts with the cinnamon, ginger, cloves, nutmeg, pepper, flour, and cocoa powder.
-
9
Cut the fruit into 1/2-inch pieces and toss with the nut mixture.
-
10
In a small saucepan, stir together the honey and sugar.
-
11
Over high heat, bring to a boil without stirring.
-
12
Using a pastry brush dipped in water, brush the sides of the pan to remove any un-dissolved sugar granules.
-
13
Cook until the sugar reaches 224 to 240 degrees (soft ball stage) on a candy thermometer.
-
14
Remove from the heat and pour into the fruit mixture.
-
15
Stir to combine as well as possible.
-
16
The mixture will be very thick and sticky.
-
17
Dip your hands in water and press the fruit mixture evenly into the pan.
-
18
Bake for 1 hour, until the top is slightly puffed and the surface is matte.
-
19
Remove from the oven and cool completely in the pan.
-
20
Trim the rice paper around the edge of the mold.
-
21
Store at room temperature, wrapped tightly in plastic wrap, for several weeks.
-
22
In a small saucepan, stir together the honey and sugar.
-
23
Over high heat, bring to a boil without stirring.
-
24
Using a pastry brush dipped in water, brush the sides of the pan to remove any undissolved sugar granules.
-
25
Cook until the sugar reaches 224 to 240 degrees (soft ball stage) on a candy thermometer.
-
26
Remove from the heat and pour into the fruit mixture.
-
27
Stir to combine as well as possible.
-
28
The mixture will be very thick and sticky.
-
29
Dip your hands in water and press the fruit mixture evenly into the pan.
-
30
Bake for 1 hour, until the top is slightly puffed and the surface is matte.
-
31
Remove from the oven and cool completely in the pan.
-
32
Trim the rice paper around the edge of the mold.
-
33
Store at room temperature, wrapped tightly in plastic wrap, for several weeks.
