Marsala-soused peaches
- Silvana Franco
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Serves 6
Easy
Prep: 20 mins - 30 mins
Plus a good hour or so chilling time
A star rating of 5 out of 5.4 ratingsRate
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This sophisticated, simple and foolproof dessert will impress your dinner party guests. By Silvana Franco
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Ingredients
Nutrition
Units:
MetricUS
-
500ml marsala
wine
-
1 vanilla pod
halved lengthways
-
6 ripe peaches
(9 if you want seconds), halved and stoned
-
227g carton clotted cream
-
soft almond biscuits
to serve
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Nutrition: per serving
-
kcal355
-
fat24g
-
saturates15g
-
carbs14g
-
sugars0g
-
fibre2g
-
protein2g
-
salt0.08g
low
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Method
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step 1
Pour the Marsala into a wide shallow pan (large enough to take all the peaches in a single layer) and bring to the boil. Lower the heat, add the vanilla pod and simmer gently for 15 minutes until reduced by nearly two thirds to about 200ml/7 fl oz.
-
step 2
Carefully tuck in the peaches and cook gently uncovered for about 5 minutes, until starting to soften, turning frequently. Leave to cool in the pan, then tip into a big serving bowl and chill for at least an hour, turning occasionally, until you are ready to serve. (You can prepare to this stage up to 8 hours ahead.)
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step 3
To serve, spoon the peaches and juices into bowls and serve with a dollop of clotted cream and the biscuits.
Recipe from Good Food magazine, August 2003
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A star rating of 5 out of 5.4 ratings
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