Toasted Panettone with baked peaches and lemon mascarpone

  • Serves 8-10


  • 1kg Panettone*
  • 5 large or 10 small peaches, halved and stoned
  • 200g brown sugar
  • 200ml Punch Noble Riesling** 
  • zest of 1 lemon
  • 250g tub marscapone*
  • 125g butter
**Available at Il Locale Italian Restaurant *Ingredients available from Togninis Milton.


Preheat the oven to 180 degrees. Place the peaches on an oven tray, cut side up, sprinkle with brown sugar, 150ml Riesling and dobs of butter. Bake the peaches until soft and caramelised. Set aside to cool. In a mixing bowl, combine the mascarpone, lemon zest and the remaining Riesling and beat until well combined. Slice the Panettone vertically into wedges and toast under a preheated grill for 1 minute each side or until golden. Place on serving plates, top with the caramelised peaches and lemon marscapone. Enjoy!

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