Marsala-soused peaches

Marsala-soused peaches

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(1 ratings)

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


Serves 6
This sophisticated, simple and foolproof dessert will impress your dinner party guests. By Silvana Franco

Nutrition and extra info

Nutrition: per serving

  • kcal355
  • fat24g
  • saturates15g
  • carbs14g
  • sugars0g
  • fibre2g
  • protein2g
  • salt0.08g
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  • 500ml marsala wine
  • 1 vanilla pod, halved lengthways
  • 6 ripe peaches (9 if you want seconds), halved and stoned



    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 227g carton clotted cream
  • soft almond biscuits, to serve


  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.

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Comments, questions and tips

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27th Aug, 2008
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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