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Panettone Bellini Dessert
Recipe courtesy of Bauli, www.bauli.it.
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 | | Serves 6
Panettone, Italy's fabulous dome-shaped cake, is a holiday staple in Italy. But thanks to the special way it's baked, it has a long shelf life without any preservatives. Keep a box in your pantry and you'll have the basics for dozens of desserts like this delicious peach parfait. For an even quicker version, you can use canned peaches!
For the peaches:
6 fresh peaches
3/4 cups granulated sugar
1 cinnamon stick
1 vanilla bean, split or 1/2 teaspoon vanilla extract
For the Zabaglione:
6 large egg yolks
2/3 cup granulated sugar
1 cup Prosecco
1 teaspoon vanilla extract
3/4 cup heavy cream, whipped, plus more for garnish
3-4 cups Bauli Panettone, cut into 1/2-inch cubes
Toasted sliced almonds
Fresh mint leaves
For the peaches: Bring a large saucepan of water to a boil, Add the peaches and simmer for 1 minute. Remove peaches from the water and carefully peel off their skin. Cut the peaches in half, remove the pits and set aside.
In a large saucepan, combine the sugar, 3 cups of water, cinnamon and vanilla. Bring to a boil, reduce heat, and simmer for 5 minutes. Add the peach halves and simmer for 4 to 5 minutes or until just tender. Transfer the peaches to a cutting board, cut into thin slices and
set aside. Reserve the poaching liquid separately.
For the zabaglione: In a large mixing bowl, combine the yolks and sugar and whisk until fluffy and pale yellow. Add the Prosecco and whisk until well blended. Place the bowl over a pot of simmering water and whisk constantly until the mixture is quite thick and coats a spoon, about 10 minutes. Don't let the mixture come to a boil or the eggs will curdle.
Immediately transfer to a large mixing bowl and whisk in the vanilla. Refrigerate the zabaglione until completely cool. Fold in the whipped cream and refrigerate until ready to serve.
To assemble: Spoon about 2 heaping tablespoons of the zabaglione into the bottom of each of 6 wine glasses. Top with a layer of the Bauli Panettone cubes, a tablespoon of the reserved peach syrup, and some of the peach slices. Continue layering with zabaglione, then panettone, peach syrup, and peaches and finish with a third layer of zabaglione.
Cover the glasses with plastic wrap and refrigerate, for at least 2 hours to melt the flavors, before serving. The longer the parfaits chill, the better they become.
Just before serving, top the chilled parfaits with a dollop of whipped cream, and garnish with almonds and fresh mint.
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