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"
photo by Barb G. photo by Barb G.
photo by Barb G.
Ready In:




  • 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.

Questions & Replies

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  1. 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.
  2. 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.


Hello, my name is Bonnie and I am a very beautiful cat as you can see if you look at the picture at the top of this page.... What??.. I am supposed to talk about you??? But it says here: About Me!! Well all right then ...... My mom is Dutch and has moved to England in October 2007, after living 15 years in the Netherlands with my English dad. They don’t have any human children and “created” their own family, which means I have to share them with Hannah, she is a 6 years old tortie cat, Abby the dog, she is a 9 year old Beagle, and a one year old black Miniature Pincher named Poppy, I refuse to tell you my age but I am a georgious lilac British Shorthair cat!! It is obvious she adores pets just by looking at her name she uses on Zaar (many on Zaar call her Pets or Petsie Poo), her name in real life is Annelies and that is a common Dutch name. My mom always liked to cook, but since she joined Zaar it got out of control, and it doesn’t help that she is disorganized. Printed recipes everywhere in the house, the recipe binders have got bigger and just between you and me, her hips too!!! I have lived in Holland all of my life until now, but they lived in several different countries/places:- desert and coastal Oman, up North and West in Holland, Vancouver-Canada, Aberdeen- Scotland and in Norway they lived in Bergen and Oslo. We have all moved together to England, as you can see I’ve already learnt the language! I heard her say to Dad that this is the last time she moved to another country...she's had it with moving from one place to another! ( its her age...she's getting grumpy) Mom is 55 years old but I always hear her say that the date of her birthday does not mean that much to her, the date of her cancer anniversary is more important, because so far she is a survivor. Besides cooking she has other interests too, crafts, gardening and soap making. She likes Zaar and is one of the hosts on the German-Benelux Forum here on RecipeZaar. She would like to thank everybody who tries and comments on the recipes she has posted on Recipezaar, your feedback is very much appreciated. <img src=""> <img src="" alt="Image hosted by"> <img src=""> <img src="" alt="Image hosted by"> <img src=""> <img src="" alt="Image hosted by"> <img src="" alt="Image hosted by"><a href="" target="_blank"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"></a><a href="" target="_blank"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"></a>
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