Marsala-soused peaches

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

  • Prep:30 mins
    Plus a good hour or so chilling time
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 355
  • fat 24g
  • saturates 15g
  • carbs 14g
  • sugars 0g
  • fibre 2g
  • protein 2g
  • salt 0.08g


  • 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


  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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