Choc-a-Peel
...mixture has cooled, add to the egg-sugar mixture. Add flour bit by bit. Do not over-mix. Add nuts and peel to mixture. Pour into a 9x9 buttered pan. Bake 40 to 50 minutes at 350F until mixture comes away from sides of pan. Let cool on a rack. This is very rich, so cut portions into 16 squares. Serve with a sieved strawberry purée and whipped cream.
Wines to match: Grand Marnier, Sauternes, Icewine, late harvest German or Ontario Vidal or Riesling, LBV Port, Oloroso or Cream Sherry, sweet Loire or Torrontés.
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