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1 cup sugar
¼ cup honey
2 tsp lemon juice
2 cups pitted prunes, finely chopped
1 cup shelled pistachios
1 cup roasted hazelnuts, skins rubbed off
¾ cup desiccated or thread coconut
Place sugar, honey, lemon juice and 2 tbsp 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.
Divide the coconut between two pieces of baking paper. When the mixture is cool enough to handle, divide it in half and roll in the coconut, forming 2 even shaped logs about 30cm long. Roll up in the baking paper and refrigerate until set. Slice thinly to serve.
Keeps for a couple of months in the fridge.
http://www.annabel-langbein.com/recipes/prune-pistachio--hazelnut-log/512
