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1
Place a sheet of parchment paper on a sheet pan then place a piece of rice paper down and 4 (4-inch) flan rings on that.
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2
In a large bowl, combine the toasted nuts with the cinnamon, ginger, cloves, nutmeg, pepper, flour, and cocoa powder.
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3
Add the cut up fruit and toss.
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4
In a small saucepan, combine the honey and sugar and bring it to a boil without stirring, brushing down the walls of the pan occasionally to avoid sugar crystals from forming.
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5
Cook to softball stage (240 degrees) then pour over the fruit mixture.
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6
Stir quickly to combine.
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7
It will be sticky and thick.
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8
Preheat oven to 300 degrees F.
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9
Dip your hands into water and grab a handful (about 1/4) of the mixture.
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10
Pack it into the rings and bake for 1 hour until slightly puffed up on top and the surface is no longer shiny.
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11
Remove from the oven and cool in the ring.
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12
Trim the rice paper to the edge of the mold and wrap in plastic to store at room temperature.
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13
To serve, cut wedges and place them on plates.
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14
Heat up a flat top griddle or large frying pan and cook the slices of cheese on one side until lightly browned then flip them over to brown the other side.
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15
The center will get gooey.
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16
Place next to the pan forte, drizzle with olive oil, and serve with some good crusty Italian bread.
