Marsala Baked Peach Brûlée 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.

FRESH PEACHES BAKED IN MARSALA WITH MASCARPONE CREAM

Steps:

• 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.

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.

MARSALA-POACHED PEARS

Steps:

• Cut pears in half lengthwise and remove cores. Measure Marsala cooking wine into a small mixing bowl. Add brown sugar, vanilla, cinnamon and nutmeg; stir to dissolve sugar.
• Melt butter in a large 12-inch skillet. Stir in Marsala mixture. Cook over medium heat until bubbly. Place pears in pan, cut side down. Cover and cook over medium-low heat 20 minutes. Remove from heat and let stand 30-45 minutes or until cool enough to serve.
• Place each pear half in a small bowl. Stir remaining sauce in pan; drizzle each serving with 1-2 teaspoons warm sauce. Top with a small scoop of ice cream, and if desired, toasted pecans. Serve immediately.

INSTANT PEACH BRûLéE

Steps:

• Preheat broiler to high.
• Toss peaches with schnapps or brandy.
• Whip cream with 2 tbsp sugar until it holds stiff peaks. Divide cream between 4 individual gratin dishes. Top with sliced peaches and sprinkle each dish with 1 tbsp sugar.
• Place under broiler and broil for 2 to 3 minutes or until sugar has melted and cream is bubbling. It will bubble up over the peaches. Serve at room temperature.

PEACH BRULEE

Steps:

• Preheat the broiler.
• Arrange peach halves, cut-side up in a shallow baking dish. In a small dish, stir together the brown sugar, cinnamon, and chopped pecans. Sprinkle the mixture over the peaches.
• Broil 3 inches from heat for 2 to 3 minutes, or until the topping is browned. Serve with whipped cream or vanilla ice cream.

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.