Tag Archives: Passito di Pantelleria

Passito spiced summer cherries

July 24, 2014

This is my local take on Maraschino cherries, but instead of Maraschino liqueur I used our local sweet wine, Passito di Pantelleria. Originally maraschino cherries were made from marasca cherries (originated in Croatia) which were then preserved in Italy’s maraschino liqueurs. Since I am not using Maraschino liqueur, rather Passito di Pantelleria such as Sangue  d’oro  and the local cherries “Amarena”. The cherries need to sit in the jar for about two weeks to really soak in the spices before serving. Eat the cherries as a dessert with or without vanilla ice cream, place them on top of a cupcakes or as a garnish to a whiskey sour.
Chin chin!AT-CF038203 1Passito spiced summer cherries
1 Cup (2.4 dl) sugar
1/2 Cup (1.2 dl) water
3 Tablespoon lemon juice
1 Cinnamon stick
1 Star Anise
1 Clove
A pinch of grated nutmeg
1 Vanilla bean cut and seeds scraped
2 LB (900 grams) sweet stoned cherries (use your local variety)
1 Cup ( 2.4 dl) of Passito di Pantelleria

Wash and remove all the cherry’s stones.
In a saucepan, combine all ingredients excluding the cherries and the Passito allowing them to come to a boil. Reduce the heat to medium. Add the cherries and simmer for 8-10minutes. Remove from heat, add the Passito and let cool.
Transfer the cherries and liquid into clean jars and cover tightly and refrigerate for two weeks.

Almond Bar’s Whiskey Sour
1 part Bourbon whiskey
2 part simple syrup, recipe for simple sirup here
1 part lemon juice
1 Passito spiced cherry

Mix all the ingredients in a shaker with ice, shake and serve with a cherry on the top. If it’s a hot summer day serve with some extra ice.



An ancient Christmas sweet

December 17, 2013

Christmas time is just around the corner, my favorite Italian christmas sweet is a spicy , chewy fruit bread that ‘s called Paneforte. Its tradition are rooted deep in Siena and has been made by nuns since the twelveth century. The recipe has been pretty much remained unchanged, just a little change was made in the eighteenth century when chocolate became popular in Europe, and off course was added to this recipe, put all goodies you can get in the cake!

In this recipe Im using Pantellerias uva passa and Passito wine, if you don’t have this on hand you can use other raisins and exchange the Passito to Marsala or Port wine. You can make this Paneforte in good time before serving, well wrapped and contained it holds at least for 3 months.

Wish all of You a Merry Christmas
/ Annapaneforte -CF064061

1/2 Cup (1.2 dl) uva passa or raisins
1/3 Cup (0.8 dl) Passito di Pantelleria
1 Cup (2.4 dl) almonds
1 Cup (2.4 dl) walnuts
1/2 Cup (1.2dl) pistachios

2 Cups (4.8 dl) of mixed dried fruits
1 Orange (use only the orange peel)

1/3 Cup (0.8 dl) flour
1 teaspoon grounded cinnamon
A pinch of clove powder
1 teaspoon sea salt  flakes
1/2 Cup (1.2 dl) honey
1 Cup (2.4 dl) caster sugar
5 Oz (150 grams) dark chocolate ( 70%)

Remove the core in the uva passa and pour over the Passito wine.
Let stay for 1 hour.
Line a baking dish with nonstick paper and set the oven temperature at 350 F
(175 C) degrees

Dry toast the nuts lightly in a skillet on the stove over low heat, then chop the nuts roughly.
Remove the stones if using dried fruits with core, (for example dates) and chop the fruit roughly as well.
Grate the orange skin and mix together with fruits, nuts and the uva passa.
Don´t throw out the reamaining Passito wine!

Mix the flour and the spices well and after mix together with the fruit and nuts.
Crumble the sea salt between your finger and stir it all together.

Break the chocolate into pieces.
Melt the honey and sugar in a heavy saucepan on medium to low heat.
Once the sugar has dissolved add the chocolate and the leftover Passito wine.
Stir the bottom of the pan ( to make sure the sugar don’t burn) and simmer for a few  more minutes.

Pour into the bowl with the other ingredients and mixed thoroughly. Pour the paneforte batter into the cake tin and bake at the bottom of the oven at  350 F degrees ( 175 C)  for 15 -20 minutes.

Once the cake has completely cooled, wrap tightly in plastic wrap  or waxed paper and store in a  dry place.

Cut in pieces before serving.

Uva Passa and Passito Cake

December 4, 2013

This is the Pantescan variation of dried fruit cake, I can’t resist using our delicious uva passa , sun dried Zibibbo grapes (raisins) from this summer. Marinated in Passito di Pantelleria it brings out the essence of the island into this cake.  Serve the cake as an Italian breakfast with coffee or as a winter dessert with a spoon of whipped cream or marscapone. The cake can keep at least a month if you can resist not eating it all up.

uva passa half done-CF053734This is Zibibbo grapes drying in the sun, those became sweet delicious raisin now in my cake!

uva passa- centesimoCF050373 1

Uva Passa and Passito cake
9  Oz (250 grams) of  seedless uva passa or other raisins
1/2 Cup (1.2 dl) Passito di Pantelleria or other sweet wine like Marsala or Port
1/4 Cup (0.6 dl) almond flakes
1.2 Lb (545 gram) of soft butter
5 Eggs
3 Cups (7.3 dl) all purpose flour sifted
2 Cups (4.8 dl) sugar

Marinate the uva passa with the Passito allow them to marinate  for at least 6 hours or overnight.
Preheat the oven to 350 degrees F (175 C).
Toast the almonds in a tablespoon of butter in a skillet over low heat.
The almonds should be toasted to a golden, be careful not to burn them.
Whisk the eggs and sugar until white and fluffy.
Whipped butter to a fluffy and soft.

Combine in batches, the egg mixture with the sifted flour into the whipped butter. Add the uva passa (also add the left over Passito in to the batter) and almonds.
Pour the batter into  parchment paper lined loaf baking pan .
Bake at  350 F degrees (175 C) for at least 90 minutes.
Check with a toothpick so that the cake is dry in the middle, if not continue baking and check every 10 minutes.

Let the cake cool down, wrap in foil and let rest until time to serve.

uva passa and passito cake-CF091417