Baked Marsala Peaches

Recipe by PetsRus

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

Top Review by NorthwestGal

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.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Place the peaches in a shallow baking dish, mix the sugar with the Marsala and pour over the peaches.
  4. Add the vanilla pod and the cinnamon, place in the centre of the oven and bake uncovered for 35 to 40 minutes.
  5. After that time remove from the oven, put all the juices in a small saucepan.
  6. Mix the arrowroot with some cold water and add to the juices.
  7. Then whisk on a low heat until it is slighly thickened and clear again.
  8. Pour the sauce, over the peaches and leave it to cool, leave the cinamon and vanilla pod in the sauce.
  9. Cover and refrigerate for a day so the flavors develop.
  10. Nice served with whipped cream to which you add some vanilla essnece, but serve that in a seperate bowl.

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