Marsala Soused Peaches Food

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.

PORK TENDERLOIN WITH SHALLOTS AND PRUNES

Steps:

• To brine the pork: Dissolve the salt and brown sugar in 2 cups cold water in a glass or stainless steel bowl large enough to hold the tenderloin. Add the allspice, peppercorns, bay leaves and thyme. Submerge the meat, cover and refrigerate at least 8 hours (overnight is better). Before cooking, remove the tenderloin, pat dry and bring to room temperature. Heat the oven to 400 degrees.
• To make the sauce and roast: Simmer the prunes in the red wine until slightly softened, about 5 minutes. Turn off the heat, stir in the ginger and orange zest, and steep for 10 minutes
• Heat the olive oil in a heavy stainless steel skillet over medium-high heat. Lightly brown the tenderloin, about 3 minutes per side. (Turn off heat and use the same pan to make the sauce.) Transfer the tenderloin to a small roasting pan. Roast uncovered for about 15 minutes, until an instant-read thermometer registers 140 degrees. Let rest for 10 minutes before slicing. (Residual heat will cause the meat to continue to cook a bit while resting.)
• To finish the sauce, melt the butter in the reserved skillet over medium heat. Add shallots and thyme, and season lightly with salt and pepper. Cook for about 5 minutes, until softened, stirring with a wooden spoon. Scrape up any browned bits to enrich the sauce. Add chicken broth, turn up the heat, and simmer 2 minutes. Stir in the prunes and wine, and simmer for another 2 minutes. Add the Madeira if using. Taste and correct the seasoning, then add the potato starch mixture and cook for another minute to thicken. Spoon sauce and prunes over the sliced tenderloin.

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.