Name: Pine Nut Torta with Marsala-Poached Autumn Fruit
Yield: Makes 6 to 8 servings
Ingredients: 3 cups water; 1 cup imported sweet Marsala; 1/4 cup sugar; 1 cinnamon stick; 1 4-inch-long strip lemon peel (yellow part only); 2 cups pitted prunes; 2 cups dried apricots; 3 large egg yolks; 1 large egg; 1 1/2 teaspoons (packed) grated lemon peel; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature; 1 cup sugar; 1 1/2 cups unbleached all purpose flour; 3/4 cup pine nuts (about 3 1/2 ounces); Powdered sugar

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Pine Nut Torta with Marsala-Poached Autumn FruitMark Thomas

Tuscan sweets tend to be simple and rustic, like this deliciously buttery, moist cake, similar in texture to marzipan. What to drink: Tuscany's famous Vin Santo, a dessert wine made from raisined grapes.

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