I have always avoided pan forte. or actually any fruitcake, because of the bitterness of the citrus peels. A year ago at a local farmer's market there was a vendor selling pan forte made with dried apricots instead of candied peel. I tried it and bought some, it was fabulous. However, I realize this is not traditional and I think I will try this recipe to see if I like it with the citrus peel. (Now that I can see the process, I might even try to duplicate the apricot version, too). I wonder if I made my own candied orange and lemon peel if I could control the bitterness a bit more? Less pith, shallower cut? Anyone had any experience along these lines? I think it would be difficult to make your own peel; you'd have to have so much of it, if you use just the peel, no pith (since the pith is so much thicker than the peel). My suggestion would be to simply use less peel, substituting apricots, dried cranberries, crystallized ginger, or something else for some of the peel. That way, you do get some of the bitterness (which, trust me, is perfect with the honey, as I mentioned); but not a lot. Give it a try - good luck! PJH

• Reply