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

• Ready In: 1 hr
• Serves: 6

Ingredients

• 6  ripe but firm  peaches
• 1 1⁄2 ounces caster sugar
• 10  fluid ounces sweet marsala wine
• 1  inch cinnamon stick, approx
• 1  vanilla pod
• 1 1⁄2 teaspoons arrowroot

Directions

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.