A Wonderfully different version of a traditional dish and an excellent use for any leftover Christmas Panettone.

2 apples
1 tbsp caster sugar
1 tbsp water
1 cinnamon stick

80g sultanas
100ml Vin Santo or other sweet wine

100g butter, softened
300g panettone*
600ml single cream
4 eggs
60g caster sugar
1 tsp vanilla extract
2 tbsp demerara sugar

The products marked with * are available from our online deli. Just click on the link for more details.
 

Serves six people

• Soak the sultanas in the Vin Santo overnight
• Peel the apple and cut into small cubes. Put into a small saucepan with the sugar, water and cinnamon stick and cook for about 10 minutes or until the apple is soft.
• Grease an ovenproof dish (about 25cm x 25cm), with a little of the butter.
• Cut the panettone into slices about 1.5cm thick and spread the rest of the butter evenly over them.
• Arrange a layer of panettone in the dish, buttered side up and sprinkle over the apples and sultanas. Finish with another layer of buttered panettone.
• Whisk together the cream, eggs, caster sugar and vanilla extract and pour over the panettone. 
• Sprinkle over the demerara sugar and cook at 160 degrees for 30 minutes.

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This entry was posted on Thursday, January 7th, 2010 at 6:18 pm and is filed under News . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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