Almond panettone with honey peaches
8 medium yellow peaches (1.2kg), halved, stones removed
½ cup honey, warmed
½ cup caster (superfine) sugar
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.