Baked Marsala Peaches Recipes

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BAKED MARSALA PEACHES



Baked Marsala Peaches image

This is a great summer dessert! It needs a day in the fridge, so great to make in advance, even two to three days. This is a recipe from Delia Smith's cookery programme from 1993. She serves it with a mix of mascarpone, fromage frais and vanilla

Provided by PetsRus

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

6 ripe but firm peaches
1 1/2 ounces caster sugar
10 fluid ounces sweet marsala wine
1 inch cinnamon stick, approx
1 vanilla pod
1 1/2 teaspoons arrowroot

Steps:

  • Preheat oven to 350 degrees F.
  • Half the peaches and remove their stones, place in a bowl and pour boiling water over them, drain them after 30 seconds, slip of their skins.
  • Place the peaches in a shallow baking dish, mix the sugar with the Marsala and pour over the peaches.
  • Add the vanilla pod and the cinnamon, place in the centre of the oven and bake uncovered for 35 to 40 minutes.
  • After that time remove from the oven, put all the juices in a small saucepan.
  • Mix the arrowroot with some cold water and add to the juices.
  • Then whisk on a low heat until it is slighly thickened and clear again.
  • Pour the sauce, over the peaches and leave it to cool, leave the cinamon and vanilla pod in the sauce.
  • Cover and refrigerate for a day so the flavors develop.
  • Nice served with whipped cream to which you add some vanilla essnece, but serve that in a seperate bowl.

Nutrition Facts : Calories 129.1, Fat 0.4, Sodium 2.5, Carbohydrate 23.3, Fiber 2.3, Sugar 20.1, Protein 1.4

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