Marsala-soused peaches
This sophisticated, simple and foolproof dessert will impress your dinner party guests. By Silvana Franco
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 - 30 mins
Plus a good hour or so chilling time
- 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.
- 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.)
- 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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http://www.bbcgoodfood.com/recipes/3121/
http://www.bbcgoodfood.com/recipes/3121/
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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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A super-healthy dish that's ready in minutes and just as good hot or cold. It counts as one of your 5-a-day
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 - 30 mins
Plus a good hour or so chilling timeIngredients
- 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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27 August 2008
Heatherbelle rated and commented on this recipe
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