Almond panettone with honey peaches

Prep 0 h : 0 m
Cook 0 h : 35 m


  • 8 medium yellow peaches (1.2kg), halved, stones removed

    ½ cup honey, warmed

    200g raspberries

    750g panettone

    100g butter

    ½ cup caster (superfine) sugar

    2 eggs

    ½ tsp ground cinnamon

    1 cup ground almonds

    2 tbsp non alcoholic red wine

    ½ cup flaked almonds

    240g (1 cup) fresh ricotta


  • Preheat grill (broiler to high). Place peach halves, cut-side up, on a greased oven tray. Drizzle with honey and scatter with raspberries. Grill for 8 mins or until peaches are beginning to brown around edges.

    Meanwhile, cut panettone crossways into 4x1.5cm thick rounds (reserve any leftover panettone for another use – see tip); cut rounds into quarters. Preheat oven to 180°C. Beat butter and sugar in a small bowl with an electric mixer until light and fluffy; beat in eggs, one at a time. Stir in cinnamon, ground almonds and non alcoholic wine. Spread panettone slices with almond mixture; place on two baking-paper-lined oven trays, sprinkle with flaked almonds. Bake for about 20 mins or until golden.

    Serve almond panettone topped with ricotta and peaches.

    Tip: Any leftover panettone is delicious toasted.