I was lucky enough to attend an event hosted by Riccadonna and catered by the ever talented Chef Massimo Mele. One of my favourite dishes was the dessert, baked peaches! Now anyone who knows me knows that dessert isn’t necessarily my strongest skill in the kitchen and I am constantly looking for something easy yet super impressive that can go from midweek meal to dinner party show stopper by just platting it differently. So when I was at this event and this dessert came out I was very happy! Massimo paired it with Riccadonna’s Asti (which is my favourite style of sparkling) and it was a match made in heaven. Massimo was kind enough to share his recipe with me, and even sent it on this beautiful paper. I hope you all enjoy this recipe, and the use of panetone makes it the perfect Christmas day dessert!