Plums in Marsala
The mellow but distinctive flavour of Marsala wine, when simmered together with fruit, is something I am particularly fond of. It works well with plums, which, I think, are very good served chilled, along with warm rice pudding.
|3 lb (1.35 kg) fresh firm plums|
|1 pint (570 ml) Marsala|
|1 vanilla pod|
|2 cinnamon sticks|
|3 oz (75 g) golden caster sugar|
|2 level teaspoons arrowroot|
|Pre-heat the oven to gas mark 4, 350°F (180°C).|
|Need help with conversions?|
|You will also need a 10 x 8 inch (25.5 x 20 cm) baking dish, 2 inches (5 cm) deep.|
This recipe is taken from How to Cook Book One.
First place the plums, vanilla pod and cinnamon sticks in the baking dish, then mix the Marsala with the sugar and pour it over the plums. Now place the dish on the centre shelf of the oven and cook for 40 minutes, uncovered, turning the plums over in the Marsala halfway through the cooking time. Then remove the baking dish from the oven and strain the plums, discarding the vanilla pod and cinnamon sticks, and pour the sauce into a medium-sized saucepan.
Bring it up to simmering point, then let it bubble and reduce for 5 minutes.Now mix the arrowroot with a little water in a cup to make a paste, then whisk this into the liquid. Bring the sauce back to simmering point, whisking all the time, until it has thickened slightly and is glossy – about 5 minutes. Then pour it back over the plums and serve them hot or cold.
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This is the real thing – a mass of creamy rice and a thick brown speckled nutmeg skin. Don't forget to take a sharp knife and scrape off all the bits of caramelised skin that stick to the edges.
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