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.
Old-fashioned Rice Pudding - complete with lovely skin!
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.
Most Popular recipes
Autumn apple recipes
24 Oct 2014 18:01
Salt and Pepper Mills
22 Oct 2014 13:06
|Food and travel||
Escaping at Christmas
23 Oct 2014 11:36
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
Storing Treacle Pudding Query?
24 Oct 2014 15:36
21 Oct 2014 19:59
24 Oct 2014 15:48
What's happening in your garden?
16 Oct 2014 23:27