Marsala-soused peaches
This sophisticated, simple and foolproof dessert will impress your dinner party guests. By Silvana Franco
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Prep:30 mins
Plus a good hour or so chilling time - Serves 6
- Easy
Nutrition per serving
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kcal 355
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fat 24g
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saturates 15g
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carbs 14g
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sugars 0g
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fibre 2g
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protein 2g
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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
Method
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.
