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
Provided by PetsRus
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- 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.
- Place the peaches in a shallow baking dish, mix the sugar with the Marsala and pour over the peaches.
- Add the vanilla pod and the cinnamon, place in the centre of the oven and bake uncovered for 35 to 40 minutes.
- After that time remove from the oven, put all the juices in a small saucepan.
- Mix the arrowroot with some cold water and add to the juices.
- Then whisk on a low heat until it is slighly thickened and clear again.
- Pour the sauce, over the peaches and leave it to cool, leave the cinamon and vanilla pod in the sauce.
- Cover and refrigerate for a day so the flavors develop.
- Nice served with whipped cream to which you add some vanilla essnece, but serve that in a seperate bowl.
Nutrition Facts : Calories 129.1, Fat 0.4, Sodium 2.5, Carbohydrate 23.3, Fiber 2.3, Sugar 20.1, Protein 1.4
PEARS POACHED IN MARSALA
Provided by Florence Fabricant
Categories weekday, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Peel the pears and scoop out the cores from the bottom with the point of a swivel bladed potato peeler. Immerse the pears in water mixed with two tablespoons of the lemon juice.
- Bring the Marsala to a simmer in a saucepan that will comfortably hold the pears upright. Add the sugar and cinnamon stick. Once the sugar has dissolved stand the pears up in the pan and cook gently until tender, about 15 minutes. Remove the pears from the pan, draining them well.
- Bring the Marsala mixture to a boil and cook rapidly until it is reduced to about three-fourths of a cup and is syrupy. Stir in the remaining lemon juice. Pour the syrup over the pears and cool before serving.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 0 grams, Carbohydrate 62 grams, Fat 0 grams, Fiber 8 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 40 grams
POACHED PEARS WITH MARSALA, CINNAMON, AND VANILLA
Steps:
- Combine 2 cups dry Marsala, 2 cups water, sugar, cinnamon sticks, split vanilla beans, and orange peel strips in heavy large pot. Bring to boil over high heat, stirring to dissolve sugar. Add peeled Bosc pears. Reduce heat to medium-low. Cover pot and simmer until pears are tender, turning pears occasionally, about 40 minutes. Using slotted spoon, transfer pears to platter. Boil liquid in pot until reduced to 1 1/4 cups, about 12 minutes. Pour syrup over poached pears. Chill until cold, turning pears occasionally, at least 3 hours and up to 1 day.
- Divide poached pears among 6 shallow bowls. Strain syrup; discard solids. Drizzle syrup over pears. Top each with dollop of mascarpone, if desired, and serve.
- Italian cream cheese, sold at Italian markets and many supermarkets.
MARSALA-POACHED PEARS
Whether for a special occasion or a weeknight dessert, our Marsala-poached pears are delectable served warm with a bit of ice cream or whipped cream. Easier than pie, with the wonderful flavor of Marsala wine.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Cut pears in half lengthwise and remove cores. Measure Marsala cooking wine into a small mixing bowl. Add brown sugar, vanilla, cinnamon and nutmeg; stir to dissolve sugar.
- Melt butter in a large 12-inch skillet. Stir in Marsala mixture. Cook over medium heat until bubbly. Place pears in pan, cut side down. Cover and cook over medium-low heat 20 minutes. Remove from heat and let stand 30-45 minutes or until cool enough to serve.
- Place each pear half in a small bowl. Stir remaining sauce in pan; drizzle each serving with 1-2 teaspoons warm sauce. Top with a small scoop of ice cream, and if desired, toasted pecans. Serve immediately.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 20.3 g, Cholesterol 11.3 mg, Fat 4 g, Fiber 2.7 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 28.9 mg, Sugar 13.3 g
More about "marsala soused peaches recipes"
MARSALA-SOAKED PEACH AND RICOTTA TRIFLE RECIPE
From sainsburysmagazine.co.uk
5/5 (41)Category DessertServings 10Total Time 45 mins
- Start at least the night before you want to serve the trifle, but preferably a few days ahead. Taste the peaches, then put them in an airtight container with the Marsala and sugar – if they’re sweet add only 6 tablespoons; if they’re tart, add 8 tablespoons. Cover and chill overnight, or for up to 3 days. The longer you soak the peaches, the more pronounced the flavour will be.
- To assemble the trifle, cut the Madeira cake into thick slices and arrange in the bottom of a dish. Strain the peaches (reserve the liquid), and peel them if you want. Add to the trifle bowl, then spoon over 200ml of the reserved Marsala.
- Put the double cream, ricotta, 4 tablespoons of the icing sugar, lemon juice and most of the zests into a large mixing bowl, and stir to combine. Taste, and add the remaining icing sugar if you want. Whip with an electric whisk until you get soft pillowy peaks – don’t overwhip it. Roughly crush in 6 of the amaretti biscuits and mix gently. Spoon over the peaches, then chill the trifle for at least 2 hours, but preferably overnight.
- Take the trifle out of the fridge 1 hour before eating. To serve, roughly crush the remaining amaretti over the top and scatter with the reserved zest and the pistachios.
DUCK BREAST WITH PEACH AND MARSALA SAUCE - BIGOVEN
From bigoven.com
MARSALA-SOUSED PEACHES | RECIPE | WINE DESSERTS, NUTTY
From pinterest.co.uk
MARSALA-SOUSED PEACHES RECIPE | YUMMLY | RECIPE | NUTTY …
From pinterest.com
FRESH PEACHES BAKED IN MARSALA WITH MASCARPONE CREAM
From copymethat.com
MARSALA SAUCE RECIPE
From allrecipes.com
PEACHES BAKED WITH MARSALA & ROSEMARY RECIPE - WAITROSE
From waitrose.com
CARAMELISED PEACHES WITH PISTACHIOS AND MARSALA ZABAGLIONE - BBC
From bbc.co.uk
BAKED PEACHES WITH MARSALA, WHITE WINE AND ALMONDS
From massimomele.com
MARSALA-SOUSED PEACHES - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
MARSALA-POACHED PEACHES | A FORK AND A PENCIL
From aforkandapencil.com
MARSALA SAUCE RECIPE - THE KITCHEN COMMUNITY
From thekitchencommunity.org
BAKED PEACH WITH MARSALA AND AMARETTI | CHIAPPA …
From redonline.co.uk
MARSALA PICKLED PEACHES - CAFE GRAY DELUXE
From cafegrayhk.com
MARSALA POACHED PEARS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MARSALA-SOUSED PEACHES | RECIPE | NUTTY DESSERT, WINE DESSERTS, …
From pinterest.com
MARSALA-SOUSED PEACHES RECIPE | THE COOK BOOK
From thecookbook.pk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love