Palpiton
Instructions
Peel and cut the fruit into small pieces, make it caramelize with a piece of butter and 3 or 4 tablespoons sugar.
Then simmer for about two hours until it's almost defeat.
If the fruit is very dry, add a little water.
Let cool and then, using a wooden spoon, add the soaked bread and well wrung out, the amaretti, eggs (a wing), cocoa, powdered chocolate, almonds, salt, lemon zest, baking powder and raisins.
Grease an earthenware bowl and sprinkle with sugar; pour the mixture and bake in moderate oven at 160 degrees for about two hours.
Draft the Palpiton only when it is completely cold.
If you do not have a terracotta Bowl you can use a cake tin with non-stick bottom; in this case reduce to about half an hour cooking time.
Variants: the fruit can be of different types: with pears can also use apples and some peach, which gives a special flavor to the dessert.
cocoa and chocolate powder can vary depending on taste.
Ingredients and dosing for 12 persons
- 3000 g of pere
- 300 g of amaretti biscuits
- 3 medium loaves from soften in milk
- Milk
- 50 g of cocoa
- 100 g of powdered chocolate
- 6 eggs
- 100 g of sultanas softened in water
- Some of almonds pounded
- 1 walnut butter
- 1/2 teaspoon of yeast
- == 1 lemon (zest)
- 1 dram of liquor (optional)