The BBC Good Food logo
Marsala-soused peaches

Marsala-soused peaches

By
A star rating of 5 out of 5.4 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep: -
    • Plus a good hour or so chilling time
  • Easy
  • Serves 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal355
fat24g
saturates15g
carbs14g
sugars0g
fibre2g
protein2g
low insalt0.08g
Advertisement

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

Method

  • STEP 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.

  • STEP 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.)

  • STEP 3

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

Goes well with

Recipe from Good Food magazine, August 2003

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content