Mission Fig, Lemon and Almond ‘Pannetone’

Mission Fig, Lemon and Almond ‘Pannetone’


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.

  • 9


  • Very easy



  • For the figs:
  • 10 ounces (300 grams) Dried mission figs, stem trimmed away and cut into quarters.
  • 1-1/2 cup (340 grams) water
  • 2 T lemon juice
  • For the Lemon-Anise Glaze:
  • 5 ounces (150 grams) Powdered sugar
  • 2 T lemon Juice
  • 2T Sambuca liqueur
  • Zest from 1 lemon removed with a microplane
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  • For the pannetone:
  • 20 ounces (570 grams) All Purpose flour
  • 1-1/2 tsp. (6 grams) Kosher salt
  • 1/2 ounce (14 grams) Active dry yeast
  • 2 ounces (56 grams) Sugar
  • 5 Large eggs
  • 4 ounces (113 grams) Butter, unsalted, cut into 1/2 inch cubes, room temperature
  • 7 ounces (200 grams) Almond Paste
  • 1 cup (150 grams) Toasted almonds
  • Soaked dried figs and their liquid (from above)
  • Softened butter (for buttering the pot)
  • Sugar (for coating the interior of interior of the pot)
  • 3 T lemon juice
  • ½ cup Sambuca Liqueur