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2nd Annual
James Beard Foundation
r e c i p e s

Palace Bread
Pastry Chef Maureen Kilpatrick of Oleana - Cambridge, MA
Adapted by StarChefs

Yield: 6 to 8 Servings

  • 1 round loaf of country bread, crusts trimmed off
    (or a good French baguette, do not use sourdough)
  • 3 ¾ cups sugar
  • 1 ¼ cups water
  • 1 cup honey
  • 1 Tablespoon rose water
  • ¼ cup pistachios
  • 1 cup mascarpone

In a saucepan, simmer water and sugar to a thick syrup, about 8 minutes, let it cook to a light caramel or the color of a good amber honey (another 8 minutes or so). Add honey, rosewater, and lemon. While still hot, pour into a sauté pan and bring back up to a boil. Add bread and push down with the back of a ladle to submerge. Keep this on a low heat (the caramel will boil over and make a mess!) Slowly simmer for about 30-40 minutes, adding water and pushing and ladeling over syrup from time to time. You will probably need to add as much as 2-3 cups of water, during the process. The bread will become candied after 30-40 minutes. You want it to have a translucent amber color. Allow the bread to cool slightly in the pan to absorb most of the remaining syrup and turn out onto a plate. Cut into triangles or squares and serve with a generous amount of mascarpone and sprinkling of pistachios. You want to eat the pudding with a little mascarpone on each bite.