I have long been a fan of Annabel Langbein, The Free Range Cook. Her recipes are fresh, simple and delicious and hit the mark every single time. I’ve always loved cooking with the seasons. Autumn brings organic roasted nuts and dried fruits to the table. This Prune, Pistachio and Hazelnut Log is classic Annabel and makes a beautiful addition to a cheese board. It pairs particularly well with soft washed rind cheeses and crisp new season granny smith apples.
Gorgeous and luscious, it’s almost embarrassingly easy to make, requiring just a few ingredients and minimal preparation. I’ve made up a batch for Easter entertaining this long weekend. A welcome respite from all that chocolate. Although truth be known, this log is equally delicious rolled in a little bitter Dutch process cocoa and served thinly sliced as petit fours with a strong espresso coffee. One recipe. Two possibilities. Sweet or savoury.
Prune, Pistachio And Hazelnut Log
Adapted from a recipe by Annabel Langbein.
Makes 2 logs
1 cup sugar
¼ cup honey
2 teaspoons lemon juice
2 cups pitted prunes, finely chopped
1 cup shelled pistachios
1 cup roasted hazelnuts, skins rubbed off
PLACE sugar, honey, lemon juice and 2 tablespoons water in a pot and bring to the boil. Add prunes, pistachios and hazelnuts. Cook, stirring over heat until mixture has softened and come together, 3-5 minutes. Remove from the heat.
LIGHTLY grease two large sheets of baking paper with vegetable oil. When the mixture is cool enough to handle, divide it in half forming two even shaped logs about 20 cm long.
ROLL up in the baking paper and refrigerate until set. Unwrap. Slice thinly to serve. It marries beautifully with soft cheese. If serving as a sweet with after dinner coffee dust the log with a little Dutch process cocoa.