FRESH PEACHES BAKED IN MARSALA WITH MASCARPONE CREAM
This combination of fresh, ripe peaches, and the luscious flavour of Marsala wine make a supremely good summer dessert that has the added advantage of being made well in advance. Mascarpone cream cheese has a rich dairy flavour, but it does tend to be a bit heavy, so mixing it with an equal quantity of ftomage frais lightens the texture without losing the flavour.
Categories Delia's Summer Collection Desserts Easy Entertaining Soft Fruits
Yield Serves 6
Number Of Ingredients 10
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.
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.
MASCARPONE STUFFED FRENCH TOAST WITH PEACHES
Lemon zest and mascarpone stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce. I love this recipe for breakfast but it could be fancy enough for dessert too.
Provided by Escapechef
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.
- Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
- Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
- Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 56.3 g, Cholesterol 179.5 mg, Fat 20.4 g, Fiber 1.3 g, Protein 12.7 g, SaturatedFat 9.6 g, Sodium 91.9 mg, Sugar 26.4 g
BAKED MARSALA PEACHES
This is a great summer dessert! It needs a day in the fridge, so great to make in advance, even two to three days. This is a recipe from Delia Smith's cookery programme from 1993. She serves it with a mix of mascarpone, fromage frais and vanilla
Provided by PetsRus
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 129.1, Fat 0.4, Sodium 2.5, Carbohydrate 23.3, Fiber 2.3, Sugar 20.1, Protein 1.4
MARSALA-POACHED PEARS
Whether for a special occasion or a weeknight dessert, our Marsala-poached pears are delectable served warm with a bit of ice cream or whipped cream. Easier than pie, with the wonderful flavor of Marsala wine.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 20.3 g, Cholesterol 11.3 mg, Fat 4 g, Fiber 2.7 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 28.9 mg, Sugar 13.3 g
MARSALA-SOUSED PEACHES
This sophisticated, simple and foolproof dessert will impress your dinner party guests. By Silvana Franco
Provided by Silvana Franco
Categories Dessert, Dinner, Lunch
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 355 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
BAKED PEACHES 'N CREAM
These baked peaches taste like pie, minus the guilt of eating one! Of course all pie is even better with ice cream.Perfect way to make those summer peaches disappear.
Provided by prttimecook
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange brown sugar, 1 teaspoon per peach, in a 9x13-inch baking dish. Top each brown sugar mound with a piece of butter and a sprinkle of cinnamon. Place a peach half, cut-side down, on top of brown sugar-butter.
- Bake in the preheated oven until peaches are soft, 15 to 20 minutes.
- Plate 2 warm peaches per serving and top with 1 scoop vanilla ice cream.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 17 g, Cholesterol 24.5 mg, Fat 8.1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 5.1 g, Sodium 63.3 mg, Sugar 16.3 g
PEACHES AND MASCARPONE
Make and share this Peaches and Mascarpone recipe from Food.com.
Provided by The Kitchen Assista
Categories Dessert
Time 10m
Yield 12 halves, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Halve and pit 6 ripe peaches.
- Stir together the mascarpone and heavy cream.
- Fill the cavity of each peach half with mixture.
- Crush 3 pair of Amaretti cookies and add 1/2 teaspoons ground cinnamon.
- Sprinkle Amaretti mixture over the peaches.
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