Simple recipe of fruit and nuts in a light marsala syrup, a quick pudding to make anytime
Recipe for 4
Compote Of Peaches , Pistachios And Marsala Recipe
Peaches and pistachios in a lightly spiced syrup. Quick and easy pud.
Ingredients
| 140g | pistachios in the shell |
| 1.35 litres | water |
| 175g | FAIRTRADE granulated sugar |
| 112ml | Marsala wine |
| 1 | organic cinnamon stick |
| ½ | organic vanilla bean, split in half lengthwise |
| 6 | ripe peaches, cut in half lengthwise and pitted |
Method
- Remove the pistachios from their shells. Blanch them in boiling water for 1 minute. Drain and remove any loose skins
- In a large pot, combine the water, sugar, Marsala, cinnamon stick and vanilla and bring the mixture to a boil. Add the peaches and simmer until tender, say 5 minutes. Transfer the peach halves to a serving dish.
- Continue simmering until the liquid is reduced to about half, say about 30 minutes. Remove and discard the vanilla bean and cinnamon stick. Stir in the blanched pistachios, spoon the syrup over the peaches and serve - perhaps with some crème fraiche.
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