Marsala-soused peaches

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Silvana Franco

1 rating

Recipe by Silvana Franco

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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.
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.)
3. To serve, spoon the peaches and juices into bowls and serve with a dollop of clotted cream and the biscuits.

PER SERVING

355 kcalories, protein 2g, carbohydrate 14g, fat 24 g, saturated fat 15g, fibre 2g, salt 0.08 g

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• Heatherbelle

  27 August 2008

  Heatherbelle rated and commented on this recipe

  

  This is super-delicious. I made the whole menu that this dish appears in which I hardly ever do. The ingredients for this are a bit extravagant but the end result is luscious. Easy too!

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Ingredients

• 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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 30 mins

Ingredients

• 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

PER SERVING

355 kcalories, protein 2g, carbohydrate 14g, fat 24 g, saturated fat 15g, fibre 2g, salt 0.08 g

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