Pine Nut Torta with Marsala-Poached Autumn Fruit - water

Method

• Combine 3 cups water, Marsala, sugar, cinnamon stick, and lemon peel in heavy large saucepan.
• Bring to boil, stirring until sugar dissolves.
• Add prunes and apricots.
• Reduce heat to medium; simmer until fruit is just soft but not mushy, stirring frequently, about 25 minutes.
• Using slotted spoon, transfer fruit to medium bowl.
• Boil liquid until syrupy, about 5 minutes.
• Pour syrup over fruit.
• (Can be made 2 days ahead.
• Cover; chill.
• Bring to room temperature before serving.)
• Position rack in center of oven and preheat to 375F.
• Butter and flour 10-inch-diameter springform pan.
• Whisk egg yolks, egg, lemon peel, vanilla, and salt in small bowl to blend.
• Using electric mixer, beat butter and 1 cup sugar in medium bowl until pale and creamy.
• Gradually add flour, beating until mixture resembles coarse meal.
• Using rubber spatula, gently stir egg mixture into butter mixture (batter will be thick).
• Spoon batter into prepared pan; smooth top (cake will be thin).
• Sprinkle pine nuts over top; press lightly to adhere.
• Bake cake until tester inserted into center comes out clean, about 30 minutes.
• Transfer cake to rack.
• Run small knife around cake edges to loosen.
• Remove pan sides.
• Cool cake completely.
• (Can be made 1 day ahead.
• Cover and store at room temperature.)
• Sprinkle cake with powdered sugar.
• Serve with poached fruit.