Ingredients
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6
-
1 1/2
-
10
-
1
-
1
-
1 1/2
-
-
-
-
-
-
-
-
-
Directions
Baked Marsala Peaches,This is a great summer dessert! It needs a day in the fridge, so great to make in advance, even two to three days. This is a recipe from Delia Smith’s cookery programme from 1993. She serves it with a mix of mascarpone, fromage frais and vanilla,Oh my gosh, what a wonderful dessert. And it was so easy to prepare. I topped our baked peaches with vanilla bean ice cream (since I didn’t have any fresh whipped cream on hand). But the vanilla sauce is so delicious and could easily stand alone without the help of whipped cream or ice cream. I let the peaches chill in the refrigerator for a day, and then let it reach room temperature before serving, and it was so good because the cinnamon and vanilla melded together so nicely. But I can imagine how much better it would have been, had I left it to chill for a day or two longer.
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Steps
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1
Done
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Preheat Oven to 350 Degrees F. |
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2
Done
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Half the Peaches and Remove Their Stones, Place in a Bowl and Pour Boiling Water Over Them, Drain Them After 30 Seconds, Slip of Their Skins. |
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3
Done
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Place the Peaches in a Shallow Baking Dish, Mix the Sugar With the Marsala and Pour Over the Peaches. |
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4
Done
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Add the Vanilla Pod and the Cinnamon, Place in the Centre of the Oven and Bake Uncovered For 35 to 40 Minutes. |
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5
Done
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After That Time Remove from the Oven, Put All the Juices in a Small Saucepan. |
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6
Done
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Mix the Arrowroot With Some Cold Water and Add to the Juices. |
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7
Done
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Then Whisk on a Low Heat Until It Is Slighly Thickened and Clear Again. |
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8
Done
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Pour the Sauce, Over the Peaches and Leave It to Cool, Leave the Cinamon and Vanilla Pod in the Sauce. |
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9
Done
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Cover and Refrigerate For a Day So the Flavors Develop. |
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10
Done
|
Nice Served With Whipped Cream to Which You Add Some Vanilla Essnece, but Serve That in a Seperate Bowl. |
