MARSALA-POACHED PEARS
Whether for a special occasion or a weeknight dessert, our Marsala-poached pears are delectable served warm with a bit of ice cream or whipped cream. Easier than pie, with the wonderful flavor of Marsala wine.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Cut pears in half lengthwise and remove cores. Measure Marsala cooking wine into a small mixing bowl. Add brown sugar, vanilla, cinnamon and nutmeg; stir to dissolve sugar.
- Melt butter in a large 12-inch skillet. Stir in Marsala mixture. Cook over medium heat until bubbly. Place pears in pan, cut side down. Cover and cook over medium-low heat 20 minutes. Remove from heat and let stand 30-45 minutes or until cool enough to serve.
- Place each pear half in a small bowl. Stir remaining sauce in pan; drizzle each serving with 1-2 teaspoons warm sauce. Top with a small scoop of ice cream, and if desired, toasted pecans. Serve immediately.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 20.3 g, Cholesterol 11.3 mg, Fat 4 g, Fiber 2.7 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 28.9 mg, Sugar 13.3 g
MARSALA SAUCE
Make a classic marsala sauce as the perfect partner for steak or chicken. It's full of the rich flavours of shallots, mushrooms, garlic and marsala wine
Provided by Sophie Godwin - Cookery writer
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil and butter in a frying pan. Once sizzling, tip in the shallot, garlic, mushrooms and a pinch of salt. Cook over a low heat until the mushrooms are softened then stir in the flour. Cook for 1 min to get rid of the raw flour taste then pour in the marsala and stock. Simmer away until reduced by two thirds. Taste for seasoning then serve, traditionally with steak.
Nutrition Facts : Calories 284 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
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
Provided by PetsRus
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 129.1, Fat 0.4, Sodium 2.5, Carbohydrate 23.3, Fiber 2.3, Sugar 20.1, Protein 1.4
MUSHROOM SOUP WITH MARSALA
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the dried mushrooms and stock in a pot. Bring to a low simmer and heat to reconstitute.
- Heat the oil in a soup pot over medium-high heat. When it begins to ripple, add the fresh mushrooms and cook until lightly browned and tender, 12 to 15 minutes. Add the thyme, garlic, shallots and bay leaf, and then season with salt and pepper. Stir to soften, 2 to 3 minutes. Deglaze the pan with marsala and cook to reduce by half.
- Remove the plump, reconstituted dried mushrooms from their stock and chop. Then add the mushrooms and the mushroom stock to soup pot, discarding the last few spoonfuls of stock where grit may have settled. Add 2 cups water to the soup, and simmer a few minutes. Taste and adjust the seasoning. Cool to store for a make-ahead meal.
- Reheat over medium heat. To serve, add the parsley and stir in the lemon juice to the soup. Place a small round of fried toast in each soup bowl, sprinkle with a little cheese and top with the soup.
PEACH PANZANELLA
A simple swap is all it takes to reimagine panzanella. This Italian summer salad usually features cubes of day-old rustic bread and tomatoes, tossed with basil leaves and a simple vinaigrette. But slices of ripe, juicy peaches in place of, or in addition to, the tomatoes bring a different (but entirely welcome) sweetness to the mix.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Place garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place peaches, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over the fruit mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, for 1 hour or more.
- Place bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic if desired; tear bread into bite-size chunks. When ready to serve, add cucumbers, basil, and bread to peaches.
- Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove garlic clove.
AMARETTI-STUFFED PEACHES WITH MARSALA
Make and share this Amaretti-Stuffed Peaches With Marsala recipe from Food.com.
Provided by Daydream
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease an ovenproof dish, and preheat oven to 350°F.
- Halve peaches and remove stones.
- Scoop out a little of the flesh from each half, chop, then place in a bowl.
- Add the chopped amaretti cookies, crystallized ginger, sugar, almonds and 1-2 teaspoons marsala.
- Stitr with a spoon to form a slightly sticky mixture.
- Fill the peach cavities with the amaretti mixture, forming a mound with each.
- Top each half with a small piece of butter, then place the peaches into the greased dish.
- Pour the remaining marsala around the peaches.
- Cover loosely with foil, and bake in the oven for 20 to 25 minutes, basting from time to time with the marsala.
- Check if peaches are tender, and cook a little longer if necessary.
- Peaches can be served warm or at room temperature with the pan juices spooned over, accompanied with a dollop of cream and a scoop of ice cream if desired.
Nutrition Facts : Calories 219.1, Fat 11.4, SaturatedFat 5.4, Cholesterol 54.8, Sodium 69.4, Carbohydrate 24.9, Fiber 2.2, Sugar 19.4, Protein 3.1
POACHED PEARS WITH MARSALA, CINNAMON, AND VANILLA
Steps:
- Combine 2 cups dry Marsala, 2 cups water, sugar, cinnamon sticks, split vanilla beans, and orange peel strips in heavy large pot. Bring to boil over high heat, stirring to dissolve sugar. Add peeled Bosc pears. Reduce heat to medium-low. Cover pot and simmer until pears are tender, turning pears occasionally, about 40 minutes. Using slotted spoon, transfer pears to platter. Boil liquid in pot until reduced to 1 1/4 cups, about 12 minutes. Pour syrup over poached pears. Chill until cold, turning pears occasionally, at least 3 hours and up to 1 day.
- Divide poached pears among 6 shallow bowls. Strain syrup; discard solids. Drizzle syrup over pears. Top each with dollop of mascarpone, if desired, and serve.
- Italian cream cheese, sold at Italian markets and many supermarkets.
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