A few years back, I received a special edition panettone from Ferrero made at Christmas time and shipped from Italy. It is probably one of the few things they made that didn’t have any chocolate or hazelnuts! And it was one of the best panettone I’ve ever eaten in my life, pity they don’t sell them in Australia anymore. Anyway this Tobie Puttock recipe came with it; if you find yourself with excess panettone and too much Summer fruit after Christmas, this recipe is great. If you don’t have Vin Santo other dessert wine will be fine. Serves 4
4 ripe peaches
80 ml Vin Santo
seeds from 1 vanilla pod (or teaspoon of vanilla bean paste)
pinch of each of ground cinnamon, nutmeg and ground cardamom
good pinch of brown sugar
2 tablespoons brown sugar, extra
4 large thick slices of panettone
80 g butter
icing sugar, for dusting
crème fraiche or vanilla ice cream to serve
1. Preheat the grill to high. Cut the peaches in half and remove the stones. Grill the peaches until they start to colour, then ﬂip and cook for another minute.
2. Preheat oven to 180 degrees. Transfer the peaches to a baking dish that will snugly ﬁt them side by side. Pour over the vin santo and add a few tablespoons of water. Bake for about 10 minutes or until the peaches are just cooked all the way through and the skin is pulling away from the ﬂesh. Cool for a few minutes before removing and discarding the skin. There should be a nice syrup in the bottom of the baking dish. Lay the skinned peaches ﬂat side down in the syrup and set aside.
3. Using a fork, combine the eggs with the vanilla, cinnamon, nutmeg, cardamom and a good pinch of brown sugar. Lay the panettone slices in a baking dish and pour the egg mixture over the top and allow to sit for a few minutes.
4. Melt the butter in a large non-stick frying pan over a medium heat. When the butter starts to sizzle, lift the panettone slices out of the egg mixture, holding them up to drain off any excess. Cook in the hot butter until the egg has set and the panettone is golden brown. Remove from the pan.
5. Wipe out the pan with paper towel and place it back on the heat with 2 tablespoons brown sugar and 2 tablespoons water. As soon as the sugar starts to caramelise, return the panettone slices to the pan. When the ﬁrst side of the panettone is covered in toffee and becoming crunchy, carefully ﬂip and repeat for the other side.
6. Arrange the caramelised panettone on serving plates with the peaches. Pour over any peach juices, dust with icing sugar and serve immediately with a dollop of crème fraiche or ice cream.