The Panettone Invasion

Have you noticed that the Christmas Panettone are marching into our shops, like a colourful Italian brigade, their tall boxes full of sweet promise.  Originally from Milano, they are popular at Christmas and New Year all over Italy and throughout the Italian diaspora. It is often served with a frizzante wine, such as Moscato d’Asti or a liquor such as Amaretto or coffee. Image

But I have a Christmas confession to make. I find them quite dry and boring. As far as I am concerned, a Panettone needs all the help it can get, so dunking slices in anything wet is a plus.Image

But I can’t resist the beautiful boxes and if I buy one before Christmas, I display it as decor. Then, after New Year, when the prices come down,I buy a few more- usually the plain, fruit studded varieties – to stash in the freezer to make Panettone bread and butter pudding.

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As the weather in the southern hemisphere is too hot to consider making this yummy treat, I am considering the summer options. After all, once that big castle shaped bread is cracked open, something needs to be done. Toasted, spread with marscarpone, drizzled with Amaretto? Layered as part of a Tiramisu? Image

Further summer ideas from readers would be most welcome.

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