Rustichella D’Abruzzo Sour Cherry Panettone

Name: Rustichella D’Abruzzo Sour Cherry Panettone
Brand: Manicaretti
SKU: MSRDZPTTNCHRRY
Price: 49.95 USD
Availability: OutOfStock
Rating: 5.0 (10 reviews)

Soft as ever with sweet, moist candied cherries evenly spread throughout the dough, this sour cherry panettone is a gorgeous and delicious addition to a holiday table. Candied black morello cherries add the perfect amount of fruitiness to this luxurious bread and pair especially well with the notes of natural vanilla. The brioche is made with a special natural yeast and the dough rises three times—or almost 20 hours—before baking. It even comes with a packet of confectioners sugar for dusting, making it a no-brainer to showcase as a centerpiece after your holiday meal. As an added bonus, it also comes packaged in lively red paper complete with a beautiful celestial design, ideal for giving as a thoughtful holiday gift.

Ingredients

Ingredients: Candied sour black cherry 21% (sour black cherry, sugar, water, glucose syrup, acidifying: citric acid, cherry juice concentrated, colorant: anthocyanins, flavors), wheat flour, eggs, natural yeast (wheat), butter, sugar, sour cherry paste 5% (glucose-fructose syrup, sour cherries, sugar, sour cherry juice, concentrated vegetable (black carrot, hibiscus), citric acid, natural flavors), emulsifiers: mono and diglycerides of fatty acids of vegetable origin, whole milk, glucose syrup, egg yolk, salt, skimmed milk powder, natural flavorings, natural vanilla extract
Allergens: Gluten, dairy, egg, yeast
Specifications

Net Weight: 26.5 oz.
Place of Origin: Italy
How to use

An Italian treat with a rich history.

The roots of panettone go back to the Roman empire when honey was added to leavened cakes, but it popped up formally as Panettone in Milan. As the story goes, the Duke of Milan was having a feast in the 15th century and the cook accidentally burned the dessert. In a panic, the cook took the kitchen boy’s suggestion to serve the Duke the sweet leavened cake he had made for himself. The Duke loved it and the cook called it “L’è ‘l pan de Toni” after Toni, the kitchen boy. Now we know it as Panettone!

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HOW TO USE

Eat from the container or slightly warmed with custard, creme anglaise or just a sprinkling of powdered sugar. Toast leftovers and serve with butter and/or jam. Use to make french toast or use as a base for an over the top, rich, indulgent bread pudding.

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