Baked Marsala Peaches Food

BAKED PEACHES WITH PISTACHIO NUTS

Steps:

• Heat oven to 350 degrees.
• Coarse chop pistachios and biscuits.
• Put into a bowl and mix into a paste with the almonds, sugar, cinnamon, egg yolk, and orange blossom water or rose water.
• Fill the cavity of each peach generously with this mixture, and arrange the fruit closely in a medium size baking dish.
• SYRUP:.
• Dissolve the honey in 300ml water over a gentle heat, add cinnamon sticks, orange strips and boil for 5-6 minutes until slightly thickened.
• Stir in orange blossom water or rose water and pour around the peaches.
• Bake 15 minutes or until the peaches look soft without falling apart, basting occasionally.
• Serve with yoghurt or fromage frais.

AMARETTI-STUFFED PEACHES WITH MARSALA

Steps:

• Lightly grease an ovenproof dish, and preheat oven to 350°F.
• Halve peaches and remove stones.
• Scoop out a little of the flesh from each half, chop, then place in a bowl.
• Add the chopped amaretti cookies, crystallized ginger, sugar, almonds and 1-2 teaspoons marsala.
• Stitr with a spoon to form a slightly sticky mixture.
• Fill the peach cavities with the amaretti mixture, forming a mound with each.
• Top each half with a small piece of butter, then place the peaches into the greased dish.
• Pour the remaining marsala around the peaches.
• Cover loosely with foil, and bake in the oven for 20 to 25 minutes, basting from time to time with the marsala.
• Check if peaches are tender, and cook a little longer if necessary.
• Peaches can be served warm or at room temperature with the pan juices spooned over, accompanied with a dollop of cream and a scoop of ice cream if desired.

MARSALA-SOUSED PEACHES

Steps:

• Pour the Marsala into a wide shallow pan (large enough to take all the peaches in a single layer) and bring to the boil. Lower the heat, add the vanilla pod and simmer gently for 15 minutes until reduced by nearly two thirds to about 200ml/7 fl oz.
• Carefully tuck in the peaches and cook gently uncovered for about 5 minutes, until starting to soften, turning frequently. Leave to cool in the pan, then tip into a big serving bowl and chill for at least an hour, turning occasionally, until you are ready to serve. (You can prepare to this stage up to 8 hours ahead.)
• To serve, spoon the peaches and juices into bowls and serve with a dollop of clotted cream and the biscuits.

MARSALA BAKED PEACH BRûLéE

Steps:

• Thinly slice peaches and put them in a saucepan with the Marsala and 2 tablespoons sugar.
• Cover and cook, gently for 5 minutes until tender, then leave to cool.
• Use a fork to mix together the egg yolks and ¼ cup sugar in a bowl; pour the cream into a saucepan, then bring almost to a boil; gradually stir it into the egg mixture.
• Add the mascarpone in a bowl, pour in the cooking liquid from the peaches, and beat together.
• Gradually strain in the warm custard and whisk until smooth.
• Arrange 6 (3/4 cup) heatproof ramekins in a roasting pan.
• Pour the custard into the dishes, and then pour warm water into the roasting pan to come halfway up the sides of the dishes.
• Bake in a preheated 350° oven for 20-25 minutes until set with a slight softness at the center.
• Leave the dishes to cool in the water, and then chill in the refrigerator for 3-4 hours.
• About 20-30 minutes before serving, arrange the peach slices over the tops of the desserts.
• Sprinkle with the remaining 3 tablespoons sugar and caramelize with a blowtorch.
• Leave at room temperature until ready to serve.

BAKED MARSALA PEACHES

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.