Prep 20 mins
Cook 40 mins
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
- 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.
Oh my gosh, what a wonderful dessert. And it was so easy to prepare. I topped our baked peaches with vanilla bean ice cream (since I didn't have any fresh whipped cream on hand). But the vanilla sauce is so delicious and could easily stand alone without the help of whipped cream or ice cream. I let the peaches chill in the refrigerator for a day, and then let it reach room temperature before serving, and it was so good because the cinnamon and vanilla melded together so nicely. But I can imagine how much better it would have been, had I left it to chill for a day or two longer.
These are Soooo Delicious the longer they set the better they taste. I did make then using my home canned peaches as no fresh peaches are avaible now. This worked very good as they were firm & canned with no sugar. I served them to guess toped with whipped cream, they said they were DELICIOUS. We had the left overs this evening for dessert, yummy. I will be making them again, thank you Pets for the recipe.