This recipe calls for an unconventional use of a sauce pot. Perfect for the holiday season, our Napa Valley version of an Italian panetone featuring local flavors like Mission fig, Meyer lemon and almonds. The sauce pot provides a nice mold for the sweet, yeasted bread to take its cylindrical shape. Sambuca, a nod to the Valley’s abundant wild fennel, permeates nicely in the pan overnight, and a lemon-anise glaze amplifies that flavor when applied just before serving. When you invert the pan to remove the panetone, expect a wow factor that will delight your guests. Serve with strong coffee or espresso.