Fresh Peaches Baked In Marsala With Mascarpone Cream Food

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.

CARAMELISED PEACHES WITH FROZEN RASPBERRIES & MASCARPONE

Steps:

• Scatter the sugar over a plate, then dip the cut sides of the peach halves into the sugar. Heat a frying pan over a medium-high heat and cook the sugared peach halves, cut-side down, until caramelised. Transfer the peach halves to a plate and carefully add the schnapps to the pan, if using, or a splash of water. Cook the liquid until reduced and syrupy, then return the peach halves to the pan and baste in the syrup. Remove the pan from the heat and leave to cool.
• Beat the mascarpone and icing sugar together, then fold in the thyme leaves and double cream.
• Divide the crumbled biscuits between two plates, then put one peach half on top of each bed of crumbs. Spoon the mascarpone cream onto the plates alongside the peach halves, then scatter over the frozen raspberries. Serve immediately while the raspberries are still frozen.