Chocolate nut salami

1.Combine port, dates and figs in a small saucepan over low-medium heat. Simmer, covered, for 3 minutes or until fruit softens slightly. Uncover and simmer for a further minute or until port is evaporated. Remove from heat.

2.Stir in vanilla paste and cinnamon. Cool for 15 minutes.

3.Meanwhile, finely chop pecans with ⅓ cup of the pistachios; place on a shallow tray.

4.Process fig mixture until smooth. Add chocolate; process until well combined.

5.Stir in remaining whole pistachios.

6.Divide fig and pistachio mixture into two portions.

7.Using a 40cm piece of plastic wrap, roll and shape one portion into a 20cm log. Remove from plastic wrap.

8.Roll log in chopped nuts to coat; roll in plastic wrap to enclose, then twist ends of wrap. Place on a tray.

9.Repeat with remaining portion and chopped nuts.

10.Refrigerate for 6 hours or overnight. Slice to serve.