Here are some recipes from the chefs, adapted for home
use:
Panettone Bread and Butter
Pudding
(serves 6)
Many of the patrons of the Linari Classic are of British
origin, having chosen to live in the Tuscan Hills for
the full experience of culture and history unique to this
region. A yearning however, for apple pie and other comfort
foods reminiscent of home encouraged us to create a nostalgic
dessert - but with an Italian twist, of course.
You will need:
- Half Panettone (sliced and lightly
buttered then placed overlapping in a shallow baking
dish)
- 500ml cream
- 500ml milk
- 1 vanilla pod split and seeds scraped out
- 2 whole eggs
- 6 egg yolks
- 200g sugar plus 100g extra
- 60g unsalted butter
- 2 fresh pears, roughly chopped,
- 2 red apples roughly chopped
-
½ cup of sultanas or seeded raisins
- 4 tbsp apricot jam
I- Icing sugar for dusting |
Melt sugar and butter in a heavy based pan over a medium
heat, add pears and apples and allow to caramelise, being
careful not to overcook the fruit. Add the sultanas or
raisins.
Place the milk, cream and vanilla pod in a saucepan and
bring to the boil.
Whisk the eggs, egg yolks and sugar. Whisk the milk onto
the egg yolk and sugar mix.
Place the fruit amongst the sliced Panettone and pour
the custard mixture over and bake in low oven (150C) for
20-25 minutes until just set.
Brush with the apricot jam and dust with the icing sugar.
Serve warm or at room temperature. |
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