I would highly recommend sharing this with someone as it’s pretty gutsy to manage it on your own. My brother and his wife who often volunteer as my taste testers for most of my recipes said that it was quite light and also mentioned that some toasted almonds would be great sprinkled on top.
Marsala, a key ingredient, is a dessert wine originally discovered by and English trader John Woodhouse. It is a wine traditionally made by Sicilian farmers from the region of Marsala in Sicily and gathering up all of the wines from various farms in their vicinity and aged in old oak barrels. It is not usually sweet although I love the flavour of the sweet marsala and find that it works perfectly as part of a dessert and also in veal or pork marsala. It is delicious drunk after a meal with a traditional sesame biscotti. Marsala is readily available in local bottle shops.
To poach the apples, place the marsala, water sugar, cinnamon and the lemon rind into a large pot and stir to dissolve the sugar. Add in the apples and bring the liquid to a boil. Once boiled, cover with baking paper and weigh down the fruit so that they stay immersed in the liquid.
When the liquid has cooled gently remove the apples and set them aside.
Bring the marsala stock to a simmer and continue cooking and it reaches a syrup, this will take about 15 – 20 minutes. Remove the cinnamon stick and add the apples back in.
To assemble, heat a large frypan and melt the butter, toast the slices of panettone until golden on both sides, about 3-4 minutes and set them onto a plate.
Top the slices of panettone with the apples, the ice cream and onto the other piece of panettone spread some of the melted chocolate. Place the chocolate down onto the ice cream and drizzle over some more of the syrup. Serve and enjoy!