Ingredients for Baked Marsala Peaches
- 6 ripe peaches
- Caster Sugar
- Sweet Marsala Wine
- Cinnamon Stick
- 1 vanilla pod
- 1 tablespoon arrowroot powder
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How to Make Baked Marsala Peaches
- Preheat oven to 350°F (175°C).
- Halve 6 ripe peaches and remove their stones. Place them in a bowl and pour boiling water over them. After 30 seconds, drain and easily slip off their skins.
- Arrange the peaches in a shallow baking dish. In a small bowl, whisk together 1/4 cup granulated sugar with 1/4 cup Marsala wine. Pour this mixture over the peaches.
- Add 1 vanilla pod, split lengthwise and seeds scraped out (reserve pod), and a 1-inch cinnamon stick to the baking dish. Bake uncovered for 35-40 minutes, or until the peaches are tender.
- Remove from the oven. Carefully strain the baking juices into a small saucepan, reserving the peaches.
- In a small bowl, whisk together 1 tablespoon arrowroot powder with 2 tablespoons cold water to form a smooth slurry.
- Whisk the arrowroot slurry into the peach juices in the saucepan. Cook over low heat, whisking constantly, until the sauce slightly thickens and becomes clear (about 1-2 minutes).
- Pour the sauce over the peaches, leaving the cinnamon stick and vanilla pod in the sauce. Let cool completely.
- Cover and refrigerate for at least 1 day to allow the flavors to meld. (Even better after 2-3 days!)
- Serve chilled. For an extra touch, serve with a separate bowl of whipped cream flavored with a teaspoon of vanilla extract.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
80g
Fat
0g
Carbs
7g
