Dolce di panettone e miele con frutta grigliata e ricotta
Panettone & Honey Pudding with Chargrilled Fruits & Ricotta
About This Recipe
Are you looking for a delicious fruit recipe with a difference? If you are, you’ve found it! Here’s my panettone & honey pudding with chargrilled fruits & ricotta for you to enjoy.
This is my Italian version of bread and butter pudding, served with char-grilled fruits and sweetened ricotta cheese. In Italy the ricotta is very creamy and rich, and I just added honey to sweeten it, but in Britain you might like to add a few drops of vanilla extract to give depth of flavour.
Ingredients
- 4 tablespoons runny honey, plus extra for drizzling
- 1 large panettone, cut into slices about 2.5cm thick
- 4 medium eggs
- 4 medium egg yolks
- 80g caster sugar
- 3 teaspoons vanilla extract
- 3 tablespoons Marsala wine
- 125ml double cream
- 500ml full fat milk
- 30g demerara sugar
- Half trimmed pineapple, cut into large chunks
- 3 peaches, halved & stones removed
- 300g cherries, pitted
- 250g ricotta cheese
- A few drops of vanilla extract (optional)
- Icing sugar for dusting
Weight Converter
Found in This Book

Feast your eyes on the finest panettone & honey pudding with chargrilled fruits & ricotta! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
- Preheat the oven to 160°C/gas mark 3. Lightly drizzle the honey over both sides of the panettone. Arrange the slices in a baking dish or shallow casserole, about 26 x 26cm.
- Place the eggs, egg yolks, caster sugar, vanilla and Marsala in a large bowl. Whisk using a balloon whisk until pale. Gently whisk in the double cream and milk.
- Pour the egg mixture over the panettone, pushing it down to soak up as much liquid as possible. Sprinkle over the demerara sugar. Bake for 20 minutes or until the top is lightly browned and the custard is just set.
- Meanwhile, preheat a cast-iron char-grill pan over a high heat for 5–10 minutes. Once hot, lay the pineapple and peaches in the pan and cook for about 1–2 minutes each side (depending on the ripeness of the fruit) or until just softened and with char-grill markings. Remove the pan from the heat and toss in the cherries, leaving them to warm through in the residual heat.
- Put the ricotta, honey and a few drops of vanilla extract (if using) in a medium bowl and stir to combine.
- Serve the pudding with a large spoonful of the sweetened ricotta and char-grilled fruit and a dusting of icing sugar. Drizzle with a little extra honey.
Once you’re done, simply sit back and enjoy your panettone & honey pudding with chargrilled fruits & ricotta and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
More RecipesGet Inspired
La Caprese di zia RitaMy Auntie Rita’s Pistachio and Chocolate Cake
Sometimes my Auntie Rita made this cake for me and my sister as an after-school treat. It's great for teatime, perfect as a dessert, and amazing if you have any gluten-free friends coming round.
8
Serves6
IngredientsChocolate
Main IngredientPizza spessa con acciughe, olive e capperiDeep Pan Pizza With Anchovy, Olive & Caper Topping
Sicily is the original home of the deep-pan pizza. A popular dish, it is usually cooked in large rectangular tins and sold by the weight. Pizzas in Sicily vary according to the region, with each area having its own recipes and traditions, and this type (known in Sicily as sfinciuni) originated in western Sicily, in the province of Palermo. I absolutely love the combination of anchovies,...
10
Serves11
IngredientsSpaghetti with Eggs, Pancetta and Pecorino RomanoSpaghetti alla Carbonara
Carbonara is the Italian word for 'charcoal burner', so some people believe this dish was first made for charcoal workers in the Apennine mountains. The general view now, though, is that it was an urban dish invented in Rome. Note that cream is not used in an authentic carbonara, so none is included below. Fettuccine or bucatini can be substituted for the more usual spaghetti.
4
Serves8
IngredientsPork
Main IngredientInvoltini di Salmone con Mascarpone e SenapeWrapped Salmon With Dijon Mustard & Mascarpone Sauce
For many people, salmon is the king of fish – it has a firm, meaty texture and a beautiful pink colour. It’s really versatile, too – it can be baked, poached, steamed, fried or flaked into stir-fries, pasta or risotto. It’s known as a brain food because of its high Omega 3 content, as well as being rich in vitamin D and minerals. This is a delicious way to get all the family eating fish –...
4
Serves10
IngredientsSalmon
Main IngredientInvoltini di melanzane ripieni di uva passa, capperi e nociRolled Aubergines With Raisins, Capers & Walnuts
Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking. Stuffing sliced aubergines with cheese, breadcrumbs and other goodies is a particularly popular way of serving them. Feel free to be creative with your fillings – this recipe is not about precision. Choose the heaviest aubergines you can find and cut just before...
4
Serves15
IngredientsVegetables
Main IngredientPizza con zucca voilina, cipolla rossa, cavolo nero, Dolcelatte e nociButternut Squash, Red Onion, Cavolo Nero & Dolcelatte Pizza With Walnuts
I wanted to try something different from a traditional pizza topping and I’m glad I did, as this pizza is delicious. The sweetness of the butternut squash works perfectly with the earthy cavolo nero, and the walnuts give added texture. When making this pizza for my vegan friends, I use a little tomato pizza sauce on the base and pile on all the other toppings minus the Dolcelatte. Serve with a green...
4
Serves13
IngredientsButternut squash
Main Ingredient
Discuss This Recipe