Roasted Marsala peaches

Roasted Marsala peaches

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 peaches
15g butter
2 tablespoons soft brown sugar
2 tablespoons clear honey
100ml marsala

Method

  1. Heat the oven to 200°C and the grill to its highest setting.
  2. Cut the peaches in half vertically and remove the stones. Place them cut side up in an ovenproof dish. Cut the butter into tiny pieces and dot all over the peaches.
  3. Sprinkle the sugar evenly over the fruit and place under the grill for 5–8 minutes to caramelise a little.
  4. Drizzle the honey over the peaches, add the Marsala to the dish and roast in the oven for about 10 minutes until tender. Serve hot or at room temperature; they are delicious with cinnamon ice cream or Greek yoghurt sweetened with honey.
Tags:
Leiths School of food and wine
cookery course
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