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4 peaches, not white ones (they have too delicate a flavour for Marsala)
250ml sweet Marsala
50g caster sugar
4 sprig/s rosemary, plus more to serve
Amaretti biscuits, to serve
Whipped cream, to serve
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.
Typical values per serving when made using specific products in recipe
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