Almond panettone with honey-grilled peaches

Panettone, a sweet Italian loaf, has been brilliantly re-purposed for this decadent dessert dish. Spread with almond topping, the baked panettone slices are gorgeous soaked in peachy juices.
almond panettone with honey-grilled peaches


Almond mixture


1.Preheat grill to high. Preheat oven to 180°C/160°C fan-forced).
2.Cut eight peaches in half; place halves, cut-side up, on a greased oven tray. Drizzle with honey and scatter with raspberries. Grill eight minutes or until peaches are beginning to brown around edges.
3.To make almond mixture, beat butter and caster sugar in a small bowl with an electric mixer until light and fluffy; beat in eggs. Stir in cinnamon, almonds and almond-flavoured liqueur.
4.Cut panettone crossways into 4 x 1.5cm thick rounds; cut rounds into quarters. Spread slices with almond mixture; place on two oven trays lined with baking paper; scatter over flaked almonds.
5.Bake for 20 minutes or until golden. Serve topped with fresh ricotta and peach mixture.

You need to buy a 750g panettone. Any leftover panettone is delicious toasted.


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