Desserts > Cake > Fruit Cakes

Amaretto and Pear Panettone Recipe

Ingredients with Measurements:
- 1 Panettone bread (1 pound)
- 2 ripe pears, peeled and diced
- 1/2 cup Amaretto liqueur
- 1/2 cup milk
- 3 eggs
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- Powdered sugar for dusting

Special equipment needed:
- 9-inch round cake pan
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. Cut the Panettone into small cubes and place them in a large mixing bowl.

3. In a separate bowl, whisk together the milk, eggs, granulated sugar, melted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt.

4. Pour the Amaretto liqueur over the diced pears and let them soak for 5 minutes.

5. Add the soaked pears to the bowl with the Panettone cubes and mix well.

6. Pour the egg mixture over the Panettone and pear mixture and stir until everything is well combined.

7. Grease a 9-inch round cake pan with butter or cooking spray.

8. Pour the Panettone mixture into the prepared cake pan and smooth out the top.

9. Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

10. Let the Panettone cool for 10 minutes before removing it from the pan.

11. Dust the top with powdered sugar before serving.


- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- Preheat the oven to 350°F.
Serving size:
- This recipe serves 8-10 people.

Nutritional information:
- Calories: 400
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 105mg
- Sodium: 200mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 28g
- Protein: 6g

Substitutions for ingredients:
- You can use any type of bread instead of Panettone.
- You can use any type of liqueur instead of Amaretto.
- You can use any type of fruit instead of pears.

Variations:
- You can add chopped nuts, such as almonds or walnuts, to the Panettone mixture.
- You can add chocolate chips or cocoa powder to the egg mixture for a chocolate twist.
- You can substitute the pears for apples or peaches.

Tips and tricks:
- Make sure to let the Panettone cool for a few minutes before removing it from the pan to avoid it falling apart.
- You can serve the Panettone warm or at room temperature.
- This recipe can be made ahead of time and stored in the fridge for up to 3 days.

Storage instructions:
- Store the Panettone in an airtight container in the fridge for up to 3 days.

Reheating instructions:
- To reheat the Panettone, place it in the oven at 350°F for 10-15 minutes or until warmed through.

Presentation ideas:
- Serve the Panettone on a cake stand or platter.
- Dust the top with powdered sugar and sprinkle with chopped nuts for a festive look.

Garnishes:
- Chopped nuts, such as almonds or walnuts.
- Fresh berries or fruit slices.

Pairings:
- Coffee or tea.
- Sparkling wine or Prosecco.

Suggested side dishes:
- Fresh fruit salad.
- Whipped cream or vanilla ice cream.

Troubleshooting advice:
- If the Panettone is too dry, add a little more milk to the egg mixture.
- If the Panettone is too wet, add a little more bread to the mixture.

Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Store the Panettone in the fridge to prevent bacteria growth.

Food history:
- Panettone is a traditional Italian sweet bread that is typically served during the Christmas holidays.

Flavor profiles:
- The Panettone has a sweet and nutty flavor from the Amaretto liqueur and pears, with a hint of cinnamon and nutmeg.

Serving suggestions:
- Serve the Panettone as a dessert or a sweet breakfast treat.

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Region: Italian

Taste: Sweet, Nutty, Fruity, Almondy