Name: Dolce di Panee Mele
Yield: Serves 6–8
Cuisine: Italy
Ingredients: 10 small, stale and slightly hard white breadrolls, sliced into thin rounds; 100 (3½ oz) blanched almonds; 350-500 ml (12-18 fl oz) red wine, more if required; 100 (3½ oz) granulated sugar; 450 (1 lb) apples, peeled and sliced or stoned, unpeeled peaches or apricots; 100 (3½ oz) sultanas or currants; single cream for serving; 85 (3 oz) unsalted butter

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

About

From the far northern region of Alto Adige comes this delicious layered pudding of apples and bread, guaranteed to warm you on a cold day. In the summertime, use peaches or apricots instead.

Ingredients

10 small, stale and slightly hard white breadrolls, sliced into thin rounds
100 (3½ oz) blanched almonds

Method

Prepare the bread and put it all into a bowl. Slice the almonds in half. Mix the sugar and the smaller quantity of wine and pour over the bread. Butter an ovenproof dish large enough to take all the bread and the apples.

Put a layer of wine-soaked bread on the bottom of the dish, then cover it with a layer of apple slices and a few sultanas or currants and almonds. Dot with butter, then