logo

Baked Peaches with Marsala, White Wine and Almonds

Summer time is all about family feasts, lazy days and the beach and stone fruit.
My favourite season for eating fruit and without a doubt peaches are my favourite.
Yellow peaches are perfect for this recipe. A little tip they are even better the day after cooking.

← Back to Recipies

ingredients

6 yellow peaches

50g butter

12 amaretti macaroons

2 egg yolks

2 tablespoons marsala

125 sugar

50g chopped almonds

1 teaspoon cocoa powder

1 lemon zested

Splash white wine

Extra butter and sugar for dusting

Serves 6

Steps

  1. Cut the peaches in half and remove the stones and hollow out some of the flesh. Lightly grease an oven proof dish with butter. Place the peach halves in it, cut side up. Chop the peach pulp, crush the macaroons and stir together in a bowl with the egg yolks, Marsala, almonds, sugar, cocoa and lemon zest, and mix well.
  2. Fill each peach halves with the mixture, sprinkle with white wine, dust with a little sugar and top with a small piece of butter on each peach. Place in pre heated oven 180deg and bake for 20-30 minutes. Once golden take out, cool slightly and serve with mascarpone or ice cream.

more recipes

Tomato Salad with Stracciatella Cheese

This dish is the perfect combination of Australian native ingredients and classic Italian tradition. I’ve marinated the tomatoes in Warndu’s delicious wattleseed balsamic vinegar and native thyme oil, topping both with stracciatella cheese. Warndu uses this country’s native plants, nuts, seeds and proteins and each of these will create meaningful meals, meals that are local and seasonal in the true sense of words.

Squid Ink linguine with Huon Salmon, basil, goats curd and crispy capers

This dish inspired by one of my recent trips to the Huon Salmon farm in Tasmania. Makes a huge difference to the taste of the dish when fish is harvested at night and arrives fresh the next day. Paired with a delicious fresh and simple spring recipe.