Knew this was a keeper as soon as I saw it - a perfect fiddly recipe full of wonderful scents to putter a cold & dreary Saturday afternoon on. This one has been vetted by the editors of the Food & Drink Weekly as one of their Top Picks for 2008. Works for me as I adore quince - reminds me of granny canning her quince & figs... & of flaky delicious Austrian pastry with perfect center os quince preserves... "Panforte is kind of like the Italian version of fruitcake -- a dense, chewy fruitcake at that. But if all of your memories are bad ones, you have to try you this version, from Elisabeth M. Prueitt and her husband, Chad Robertson, owners of San Francisco's acclaimed Tartine Bakery. This recipe version, from their book "Tartine," is a bit complicated, but it makes one of the best panforte we've tasted -- here or in Italy. You can use any type of chopped, dried or candied fruit, in any combination, as a substitute for the fruits in the recipe as long as the total amount is about 4 1/2 cups (25 ounces)."