Panettone con Crema al Balsamico with Sour Cherries

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A holiday tradition for those who grew up in Italy or in Italian-American households. Classic with candied orange peel and raisins.Panettone has a long history and many stories of its creation. We particularly like the legend of the court of the Sforzas, whereby the court cook had no cake to offer on Christmas. Instead the guests were served a sweet bread baked by a kitchen boy named Toni, and in praise the bread was named after him.

Panettone dough rises over several days to achieve the soft yet stranded texture. This long curing of the dough, with the addition of dried or candied fruit brings forth a wonderful texture and fragrance.Panettone is served for dessert, often with trays laden with cookies, torrone and panforte. Some prefer it on the table at brunch. Later in the season, use the last of it for the best French Toast you have ever had.  

A new and unique creation from Acetaia Leonardi, this buttery, dome-shaped rich brioche bread Panettone that instead of having the usual candied fruit and nuts, it is studded with raisins and once baked, injected with a rich and succulent Balsamic Vinegar creme and sour cherries. 

They made a very small amount of these and I didn't need a fourth panettone, but I wanted one. And, if you know me, you know I believe it's worth every calorie. Enjoy!

750 grams