Marsala-soused peaches

Marsala-soused peaches

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Cooking time

Prep: 20 mins - 30 mins Plus a good hour or so chilling time

Skill level

Easy

Servings

Serves 6

This sophisticated, simple and foolproof dessert will impress your dinner party guests. By Silvana Franco

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
355
protein
2g
carbs
14g
fat
24g
saturates
15g
fibre
2g
sugar
0g
salt
0.08g

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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Method

  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.

Recipe from Good Food magazine, August 2003

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Comments

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heatherbelle's picture
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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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