Chocolate Nut Salami
Recipe Sourced from The Australian Women’s Weekly
1/3 cup (80ml) Tawny
210g dried pitted dates, chopped coarsely
250g soft and juicy dried figs, chopped coarsely
1 vanilla bean, split lengthways
1 teaspoon ground cinnamon
60g whole pecans, roasted
210g pistachios, roasted
100 g dark chocolate, melted, cooled
Combine tawny, dates and figs in a small saucepan over low-medium heat. Simmer, covered, for 3 minutes or until fruit softens slightly.
Uncover; simmer a further 1 minute or until tawny has evaporated. Remove from heat. Scrape out vanilla seeds from pod; stir seeds and cinnamon into fig mixture. Cool for 15 minutes.
Meanwhile, finely chop pecans with ⅓ cup of the pistachios; place nuts on a shallow tray.
Process fig mixture until smooth. Add the chocolate; process until combined. Stir in the remaining pistachios. Divide fig mixture into two. Using a 40cm piece of plastic wrap, roll and shape half the mixture into a 20cm log. Remove from plastic wrap. Roll in chopped nuts to coat. Roll in plastic wrap to enclose; tie ends. Place on a tray. Repeat with remaining fig mixture and nuts. Refrigerate for 6 hours or overnight. Slice to serve.
Wrapped and refrigerated, nut salami will keep for up to one month.
Store in an airtight container. Suitable to freeze.
Enjoy with a chilled glass of Pfeiffer Classic Rutherglen Tawny.