Marsala Baked Peach Brûlée |
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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Ingredients:
2 ripe peaches, halved and pitted |
1/4 cup marsala |
2 tablespoons superfine sugar |
3 tablespoons superfine sugar, to finish |
8 medium egg yolks |
1/4 cup superfine sugar |
1 1/2 cups heavy cream |
1 cup mascarpone cheese |
Directions:
1. Thinly slice peaches and put them in a saucepan with the Marsala and 2 tablespoons sugar.
2. Cover and cook, gently for 5 minutes until tender, then leave to cool.
3. Use a fork to mix together the egg yolks and 1/4 cup sugar in a bowl; pour the cream into a saucepan, then bring almost to a boil; gradually stir it into the egg mixture.
4. Add the mascarpone in a bowl, pour in the cooking liquid from the peaches, and beat together.
5. Gradually strain in the warm custard and whisk until smooth.
6. Arrange 6 (3/4 cup) heatproof ramekins in a roasting pan.
7. Pour the custard into the dishes, and then pour warm water into the roasting pan to come halfway up the sides of the dishes.
8. Bake in a preheated 350° oven for 20-25 minutes until set with a slight softness at the center.
9. Leave the dishes to cool in the water, and then chill in the refrigerator for 3-4 hours.
10. About 20-30 minutes before serving, arrange the peach slices over the tops of the desserts.
11. Sprinkle with the remaining 3 tablespoons sugar and caramelize with a blowtorch.
12. Leave at room temperature until ready to serve.
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