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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
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.
Elegant and autumnal, this dessert would go down well at the end of a special meal and is simplicity itself to make. Of course, you can use the mascarpone mousse in other recipes too - a great addition to your repertoire!
Forget all that whisking usually associated with a classic Zabaglione: this one is much more straightforward, thanks to a secret ingredient from Delia!
Make zabaglione then take it a stage further with this divine taste of Italy including Marsala and crushed amaretti biscuits. A rich but indulgent dessert.
This is my adaptation of a cake still served in the famous Harry’s Bar in Venice. You can eat it sipping a Bellini cocktail or with coffee at any time of day. But for me, lunch in the restaurant with this as a dessert has always been a sublime treat.
The rich, dark flavour of Marsala combined with fragrant pear juices is a quite stunning combination. But this recipe can also be made with red wine or strong dry cider – each version has its own particular charm. When you shop for the pears, looks a
Most Popular recipes
Win a new 2014 Leisure Cookmaster range cooker in time for Christmas
Flavours of France plus win Le Creuset cookware
oily vinaigrette dressing
07 Dec 2013 00:17
06 Dec 2013 12:44
|Food and travel||
places to eat in London
06 Dec 2013 14:15
04 Dec 2013 14:22
|Can Anyone Help?||
rare/medium roast beef
07 Dec 2013 08:04
06 Dec 2013 09:54
06 Dec 2013 14:18
05 Dec 2013 16:54