Plums Poached In Marsala

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When fresh plums are at their best, try this heavenly recipe. I could eat it every night! Thanks to english food writer, delia smith, for the original recipe which i have adapted.

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Steps

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Preset oven to 180c.

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Cut plums in half and remove stones.

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Place plums , cut side up , into a rectangular baking dish- corningware , pyrex or similar.

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In a large jug , combine marsala , vanilla , cinnamon , sugar and lemon rind.

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Mix well then pour this mixture evenly over the plums.

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Bake on the centre shelf of the oven for 40 minutes , turning plums over after 20 minutes.

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Remove from oven and strain liquid into a small saucepan.

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Remove the lemon rind and discard.

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Make a paste with the arrowroot and a little water and add to the juice in the saucepan.

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Place pan over a medium heat and cook , whisking constantly , until it reaches simmering point.

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Simmer sauce for about 5 minutes until it is slightly thickened and glossy- it will thicken more as it cools.

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Pour the liquid back over the plums.

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Serve plums hot or cold with cream or ice-cream.

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Ingredients

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plums, sweet marsala wine, vanilla essence, cinnamon, brown sugar, fresh lemon rind, arrowroot