Mary Berry’s Baked Peaches with Marsala and Almonds is a show-stopping dessert that marries the rich, sweet flavors of ripe peaches with the deep, complex notes of Marsala wine, finished off with a satisfying crunch from toasted almonds. This dessert is quintessentially elegant and has the perfect balance of sweetness and acidity. The peaches are baked gently, allowing them to soften and soak up the wonderful aromas of the wine and spices, while the almonds provide a delightful contrast in texture and a nutty richness that complements the fruit beautifully.
The Marsala wine, often associated with Italian cooking, adds a slight sweetness, depth, and a warming, aromatic quality to the dish. The combination of the peaches’ natural juiciness and the caramelized richness of the wine transforms this simple fruit into something extraordinary. It’s the kind of dish that can easily elevate any dinner party or special occasion with its refined flavors and stunning presentation.
The genius of this dessert lies not only in its taste but also in how simple it is to prepare, making it a perfect option for both experienced cooks and beginners alike. Mary Berry, known for her approachable yet elegant recipes, has created a dessert that feels luxurious but doesn’t require overly complicated techniques.
Mary Berry’s Baked Peaches With Marsala And Almonds Recipe
Ingredients Needed
For Mary Berry’s Baked Peaches with Marsala and Almonds, you’ll need the following ingredients:
- Ripe peaches (4-6): Look for peaches that are firm yet slightly soft when gently pressed, which indicates they are ripe and will hold up well when baked.
- Marsala wine (75-100ml): A sweet Marsala wine is traditionally used here, which imparts a lovely depth of flavor and a subtle sweetness. You can also experiment with dry Marsala if you prefer a less sugary profile.
- Butter (30g): Unsalted butter adds a rich and creamy texture to the dish while helping to form a luscious sauce as the peaches bake.
- Almonds (50g): Flaked almonds or sliced almonds work best for this dish. Toasted lightly, they’ll add a perfect crunch and nutty flavor to the soft baked peaches.
- Honey (2 tbsp): For an added touch of sweetness and a glossy finish, honey is drizzled over the peaches before baking.
- Ground cinnamon (½ tsp): Just a pinch of cinnamon enhances the warmth of the Marsala and brings out the natural sweetness of the peaches.
- Lemon zest (1 tsp): The zest adds a refreshing citrus note that brightens the dish and balances the richness of the other ingredients.
- Vanilla extract (1 tsp): A splash of vanilla brings a comforting, aromatic sweetness to the overall flavor profile.
Equipment Needed
To prepare Mary Berry’s Baked Peaches with Marsala and Almonds, you’ll need a few basic kitchen tools:
- Baking dish (preferably shallow): A small to medium-sized baking dish works best for this recipe. A ceramic or glass dish helps retain heat and ensures even cooking of the peaches.
- Small saucepan: This will be used to melt the butter and combine the Marsala, honey, and cinnamon, creating the base for the sauce that will flavor the peaches as they bake.
- Oven: The peaches need to be baked at a moderate temperature to soften and absorb the flavors. Preheat it to around 180°C (350°F).
- Sharp knife: For slicing the peaches in half and removing the pit. It’s important to handle them gently so they don’t break apart.
- Spoon: A spoon will be needed to drizzle the honey and Marsala sauce over the peaches once they’ve been placed in the baking dish.
- Baking paper or foil: This helps cover the dish during baking, keeping the moisture in and allowing the peaches to soften without drying out.
Instructions To Make Mary Berry’s Baked Peaches With Marsala And Almonds
Step 1: Preheat Your Oven
Start by preheating your oven to 180°C (350°F). This ensures that the oven reaches the right temperature before the peaches are placed inside.
Step 2: Prepare The Peaches
Cut the peaches in half, carefully removing the stone. If you prefer, you can leave the skin on; however, peeling them may be easier if you want a softer texture once baked. Place the peach halves in a baking dish, cut-side up.
Step 3: Make The Marsala Sauce
In a small saucepan, combine the Marsala wine, honey, butter, cinnamon, and lemon zest. Gently heat the mixture over low to medium heat, stirring occasionally until the butter has melted and the sauce is slightly simmering. The fragrance of the Marsala wine and cinnamon will begin to fill your kitchen, creating an irresistible aroma.
Step 4: Drizzle The Sauce Over The Peaches
Once the sauce is ready, pour it evenly over the peach halves, making sure each piece is coated in the rich, flavorful mixture. The sauce will help infuse the peaches with flavor as they bake.
Step 5: Toast The Almonds
Toast the almonds by placing them in a dry frying pan over medium heat. Stir them often for about 2-3 minutes until they become golden and fragrant. Be careful not to burn them. Once toasted, sprinkle the almonds over the peaches in the baking dish.
Step 6: Bake The Peaches
Cover the baking dish with foil or baking paper and place it in the preheated oven. Bake for around 25-30 minutes, or until the peaches are tender and the sauce is bubbling and caramelizing. For an extra golden touch, you can remove the foil in the last 5 minutes of baking to allow the almonds to become slightly crisp.
Step 7: Serve And Enjoy
Once baked, remove the dish from the oven. You can serve the peaches warm, drizzled with any leftover sauce from the baking dish. Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Tips And Tricks
- Ripeness of peaches: The key to a great baked peach dish is using ripe peaches that are slightly soft to the touch. If your peaches are underripe, they may not soften properly during baking and can remain too firm.
- Marsala alternatives: If you don’t have Marsala wine, you can substitute it with another dessert wine like sherry, port, or even a sweet white wine. Each will bring a unique twist to the dish.
- Almond variations: You can experiment with different types of nuts. Walnuts, pistachios, or hazelnuts can provide different textures and flavors that still pair beautifully with the sweetness of the peaches.
- Crispier almonds: For even crispier almonds, you can chop them up and toast them in the oven along with the peaches for the last 5 minutes of baking.
- Extra flavor boost: If you want to enhance the flavor further, add a dash of vanilla extract or a sprinkle of brown sugar over the peaches before baking. This will help intensify the sweetness and give a deeper caramelized effect.
Mary Berry’s Baked Peaches with Marsala and Almonds is a dessert that manages to be both simple and sophisticated, providing an unforgettable way to enjoy peaches. The balance of juicy fruit, rich Marsala wine, crunchy almonds, and subtle hints of cinnamon and honey creates a harmonious and luxurious flavor profile. Whether you’re hosting a special occasion or treating yourself to a delicious dessert, this recipe offers an indulgent experience that’s easy to make yet feels like a gourmet treat. So, if you’ve been looking for a dessert that strikes the perfect balance between elegance and ease, Mary Berry’s Baked Peaches with Marsala and Almonds is sure to impress both in flavor and presentation.
Easy Recipe Variations For Mary Berry’s Baked Peaches With Marsala And Almonds
Mary Berry’s Baked Peaches with Marsala and Almonds is already a wonderfully luxurious and indulgent dessert, combining the sweetness of ripe peaches with the rich, fortified wine flavor of Marsala, and the crunchy, nutty texture of almonds. However, with a few simple tweaks, you can personalize this dessert to suit your tastes or create a new variation that fits a specific occasion. Here are some easy recipe variations to keep things fresh:
1. Fruit Swap
If you’re not a fan of peaches or simply want to try something new, you can easily swap out the fruit. Nectarines or apricots work wonderfully in place of peaches, providing a slightly different but equally delicious flavor. For a more tropical twist, mangoes or pineapples could be an interesting choice. For a more autumnal feel, try baked pears or apples – their firmness holds up well during baking and adds a warm, comforting vibe.
2. Nutty Toppings
While the original recipe calls for almonds, you can diversify the nutty component by using different types of nuts. Hazelnuts or pistachios, when lightly toasted, offer a new layer of flavor with their unique earthy tones. Walnuts can also be used for a richer, slightly more bitter contrast that pairs beautifully with the sweetness of the fruit. Try chopping the nuts coarsely to add an extra crunch to each bite.
3. Spices And Flavorings
The Marsala wine adds a rich, deep flavor to the peaches, but you can amplify the aroma and complexity of the dessert with spices. A dash of cinnamon, ground ginger, or even a hint of cardamom can bring a warm, spiced element to the dish, perfect for cozy fall or winter dinners. Vanilla bean paste, orange zest, or even a touch of star anise can also transform the profile, elevating the flavor to a more exotic level.
4. Sweeteners And Liqueurs
While Marsala is the go-to wine for this dish, if you’re looking to experiment with different alcohols, consider using dessert wines such as sherry, Madeira, or even a sweet red wine like port. If you’d prefer to avoid alcohol, fruit juices such as apple or cranberry juice could replace the Marsala, adding their own fruity depth while keeping things non-alcoholic. Alternatively, for a more decadent dessert, a splash of amaretto or hazelnut liqueur can complement the almonds and add an intriguing twist.
5. Adding Creaminess
A drizzle of fresh cream, clotted cream, or mascarpone cheese on top of the baked peaches can make the dessert feel even more indulgent. If you’re looking for a lighter option, whipped Greek yogurt or a dollop of lightly sweetened coconut cream would offer the same rich mouthfeel but with fewer calories. For something truly decadent, a scoop of vanilla ice cream or a generous spoonful of crème fraîche can be the perfect accompaniment.
Storing Leftovers
Leftover Baked Peaches with Marsala and Almonds can be stored in the fridge for up to 2-3 days. To ensure the best quality, it’s important to store the peaches properly to preserve their texture and flavor. Here’s how to do it:
1. Cool The Dessert
Let the baked peaches cool down to room temperature before storing them. If you store them while still hot, the condensation inside the container can cause sogginess and may affect the taste.
2. Store In An Airtight Container
Place the leftover baked peaches in an airtight container. This helps prevent the dessert from absorbing any fridge odors and maintains the integrity of the Marsala and almond flavors.
3. Reheating
When you’re ready to enjoy the leftovers, you can reheat them gently in the oven at a low temperature (around 160°C/325°F) for about 10-15 minutes, or until warmed through. You can also microwave the peaches in short bursts, but be careful not to overheat them, as this could turn the fruit mushy. If desired, add a dollop of cream or a sprinkle of almonds before serving to freshen up the presentation.
4. Freezing (If Needed)
While this dessert is best enjoyed fresh, you can freeze the baked peaches if you have extra. Place the cooled peaches in a single layer on a baking sheet and freeze them until solid. Then, transfer them to a freezer-safe bag or container for long-term storage (up to 3 months). When you’re ready to eat, thaw the peaches overnight in the fridge and then reheat them gently.
What To Eat With Mary Berry’s Baked Peaches With Marsala And Almonds?
While this dessert is delightful on its own, you can elevate the experience by pairing it with complementary dishes or sides. Here are a few ideas for what to eat alongside or before your Baked Peaches with Marsala and Almonds:
1. Savory Main Course
The sweetness of baked peaches makes them a perfect contrast to savory, hearty dishes. A roasted chicken, especially one with herbs like rosemary and thyme, pairs beautifully with the subtle richness of the dessert. The nutty almonds in the peaches also complement roasted meats like pork, especially those with apple-based sauces or chutneys. For vegetarians, a creamy goat cheese salad with a tangy vinaigrette or a mushroom risotto could be an ideal main dish.
2. Cheese Pairings
For a cheese course, you can pair the peaches with soft, creamy cheeses like brie, camembert, or mascarpone, which will enhance the rich sweetness of the fruit and Marsala. Hard cheeses like aged Gouda or a nutty Parmesan also make an interesting contrast, balancing the fruit’s sweetness with their savory bite.
3. Wine Pairings
Since Marsala is used in the dessert, it makes sense to pair it with a glass of wine that complements the flavors. A sweet white wine like a late harvest Riesling or a muscat would harmonize beautifully with the fruit’s sweetness. For red wine lovers, a glass of port or a dessert wine like Banyuls could be a match made in heaven. If you prefer something non-alcoholic, a spiced apple cider or a ginger-infused iced tea can provide a nice, refreshing contrast.
4. Light Accompaniments
If you prefer a light accompaniment, consider pairing the dessert with a scoop of sorbet (lemon, raspberry, or peach would all work well) for a refreshing bite between spoonfuls of baked peaches. Alternatively, a light biscuit or a crisp shortbread cookie on the side would provide a satisfying crunch against the smooth fruit.
Conclusion
Mary Berry’s Baked Peaches with Marsala and Almonds is a simple yet elegant dessert that brings together the lusciousness of peaches, the complexity of Marsala wine, and the crunch of almonds. Its versatility allows for countless variations, whether you want to experiment with different fruits, nuts, or spices. Storing leftovers is easy, and you can enjoy this dessert for a few days after preparation, either reheated or even frozen for later enjoyment. As for what to serve with it, there are plenty of savory mains, cheeses, wines, and lighter options that would make the meal feel even more complete.
This dish is not just about the sweet, baked fruit; it’s about creating an experience that delights the senses from start to finish. So, whether you’re hosting a special dinner, indulging in a solo treat, or adapting the recipe to your taste, Baked Peaches with Marsala and Almonds offers endless opportunities for creativity while remaining rooted in the comforting, warm flavors of Mary Berry’s iconic British desserts.
FAQs
What Ingredients Are Needed For Mary Berry’s Baked Peaches With Marsala And Almonds?
To make Mary Berry’s baked peaches with marsala and almonds, you’ll need fresh peaches, Marsala wine (a sweet fortified wine), flaked almonds, butter, sugar, and a touch of cinnamon or vanilla extract for extra flavor. These ingredients come together to create a beautifully simple and elegant dessert.
How Do You Prepare The Peaches For Mary Berry’s Baked Peaches With Marsala And Almonds?
Start by halving and pitting the peaches. Once the peaches are halved, place them cut-side up in a baking dish. The Marsala wine and a bit of butter are poured over the peaches before they are baked. The flaked almonds are sprinkled on top towards the end to toast and add a nice crunch. The result is a tender, flavorful dessert that pairs beautifully with the wine and almonds.
Can I Substitute The Marsala Wine In Mary Berry’s Baked Peaches Recipe?
Yes, you can substitute the Marsala wine with a few alternatives. If you prefer a non-alcoholic version, try using fruit juice like peach nectar or apple juice, though the flavor will be slightly different. For an alcoholic option, you can substitute Marsala with a sweet sherry or a dessert wine like Madeira or port. These substitutions will still provide a rich, complex flavor to the dish.
