Peaches baked with Marsala & rosemary

Preheat the oven to 200ºC, gas mark 6. Halve the peaches and pit them. Some have stones that are difficult to remove so you have to work at the stone with a small, sharp knife, while trying not to bruise the peach flesh.

Lay these in a small roasting tin or ovenproof dish in a single layer. The peach halves should fit snugly – if there’s too much room around them, the juices will evaporate and could burn. Pour over the Marsala and sprinkle with the sugar. Tuck in the rosemary sprigs and spoon some of the Marsala over them.

Roast the peaches for 30 minutes, or until tender but not falling apart, spooning the juices over them halfway through. Lift the peaches out with a slotted spoon – this way they don’t keep cooking and becoming softer – and put into a dish in a single layer.

Drain the cooking juices into a small saucepan, discarding the rosemary. Bring to the boil to reduce slightly. Remember the juices will thicken as they cool. (If you think the juices are thick enough already, you can skip this bit.) Set aside to cool.

Pour the cooled syrup over the peaches, then put in the fridge. I prefer them cold but don’t serve them straight from the fridge as the juices can get too thick. Add a few sprigs of fresh rosemary to the dish and serve with the amaretti and whipped cream on the side.