Nut Ring with Dried Fruit and Chocolate Stripes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
1
- Ingredients
- 280 grams sugar
- 200 grams Double cream
- 300 grams unsalted Nut (such as almonds, hazelnuts, walnuts)
- 140 grams dried Apricot
- 100 grams raisins
- 120 grams candied Pineapple
- 120 grams candied Cherries
- 120 grams melted, dark Couverture
Preparation steps
1.
In a heavy gauge pan, cook the sugar with 200 ml (about 7 ounces) of water until caramelized, stirring gently. Simmer until syrupy and then remove from heat and let cool slightly. Stir in the double cream, return to low heat and simmer until lightly thickened and creamy.
2.
Place the nuts and fruits in a bowl and pour the caramel mixture over them. Mix well and immediately pour into a buttered ring mold (about 20 cm/8 inches in diameter) and press into an even layer. Spread the couverture chocolate over the fruit-nut mixture. Let cool.
To serve, unmold and cut into pieces
