Marsala-soused peaches

Marsala-soused peaches

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 - 30 mins

Plus a good hour or so chilling time

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.

PER SERVING

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

Recipe from Good Food magazine, August 2003.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 - 30 mins

Plus a good hour or so chilling time

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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PER SERVING

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

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