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

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.

Ingredients

peaches, caster sugar, sweet marsala wine, cinnamon stick, vanilla pod, arrowroot