This recipe is taken from Delia’s Summer Collection and is a great way to serve peaches which are bang in season this month! The great thing here too is that it can be prepared in advance.
Serves 6
Ingredients
For the peaches:
- 6 firm ripe peaches
- 10 fl oz (275 ml) sweet Marsala wine
- 1½ oz (40 g) caster sugar
- 1 inch (2.5 cm) cinnamon stick
- 1 vanilla pod
- 1 rounded teaspoon arrowroot
For the mascarpone cream:
- 4 rounded tablespoons mascarpone
- 4 rounded tablespoons 8 per cent fat fromage frais
- a few drops of pure vanilla extract
- 1 level dessertspoon caster sugar
Preparation Method
- Pre-heat the oven to gas mark 4, 350°F (180°C)
- Begin by halving the peaches and removing their stones, then place the halves in a bowl, pour boiling water over them and, after 30 seconds, drain them and slip off their skins.
- Now place the peach halves in the shallow baking dish, mix the sugar and Marsala in a jug and pour it over the peaches.
- Add the cinnamon stick and vanilla pod to the dish, then place it on the centre shelf of the oven and bake without covering for 35-40 minutes. Then remove the peaches from the oven and drain off all the juices into a small saucepan.
- Mix the arrowroot with a little cold water and then add it to the saucepan and whisk over a gentle heat until slightly thickened. This will happen as soon as it reaches simmering point.
- Then pour it back over the peaches and leave to cool.
- Cover and refrigerate for 24 hours to allow the flavour to develop fully.
- To make the mascarpone cream, simply beat all the ingredients together thoroughly and pile into a pretty serving bowl to hand round separately.