Mary Berry Baked Peaches With Marsala And Almonds Recipe [Tips & Tricks]

If you’re looking for a delicious and easy dessert that brings a touch of elegance to any occasion, Mary Berry’s Baked Peaches with Marsala and Almonds is a must-try!

This recipe combines the sweetness of ripe peaches with the richness of Marsala wine, topped off with crunchy, nutty almonds. It’s simple to prepare but delivers a luxurious flavor that feels like a special treat. Whether you’re hosting a dinner party or craving something indulgent after dinner, this dish offers the perfect balance of fruity, boozy, and nutty goodness that’s sure to impress anyone lucky enough to try it!

Mary Berry Baked Peaches With Marsala And Almonds Recipe

Ingredients Needed

To create the delicious and indulgent dish of Mary Berry’s Baked Peaches with Marsala and Almonds, you will need a selection of simple yet high-quality ingredients. These ingredients work in perfect harmony to bring out the natural sweetness of the peaches, while the Marsala wine adds a luxurious depth of flavor, and the almonds contribute a delightful crunch.

1. Peaches: Fresh, ripe peaches are the star of this dish. The fruit’s natural sweetness and juiciness balance beautifully with the richness of the Marsala. While fresh peaches are ideal, you could also use canned or jarred peaches, though they may alter the texture slightly.

2. Marsala Wine: This Italian fortified wine is essential for adding depth and a subtle, slightly sweet, nutty flavor. Marsala comes in two main types – dry and sweet. For this recipe, sweet Marsala works best as it complements the fruit’s sweetness without overpowering it.

3. Ground Almonds: Ground almonds, also known as almond meal, bring both flavor and texture to the dish. Their nutty richness enhances the flavor profile and helps create a light filling for the peaches.

4. Flaked Almonds: Flaked almonds are sprinkled on top of the baked peaches, adding a satisfying crunch. These flakes toast as they bake, enhancing their nutty flavor.

5. Butter: A small amount of butter is used to dot over the peaches before baking. It enriches the flavor and helps the dish achieve a beautifully golden and caramelized finish.

6. Sugar: A bit of caster sugar (or superfine sugar) is used to sprinkle over the peaches, which helps to sweeten them further while also contributing to the caramelization during the baking process.

7. Lemon Juice: A splash of fresh lemon juice brightens the flavors and balances the sweetness of the Marsala and sugar. It also adds a refreshing citrus note to the dish.

8. Cinnamon (optional): Some versions of the recipe call for a touch of ground cinnamon to add a warm, aromatic spice that pairs wonderfully with the peaches and Marsala.

These ingredients, though straightforward, combine to create an elegant, comforting dessert that’s perfect for any occasion.

Equipment Needed

Creating Mary Berry’s Baked Peaches with Marsala and Almonds doesn’t require any specialized equipment, but having a few essential kitchen tools at your disposal will make the process smoother. Here’s what you’ll need:

1. Baking Dish: A medium to large ovenproof baking dish is ideal. You want the peaches to be nestled snugly together, but with enough space for the Marsala wine and butter to surround them. A ceramic or glass dish works well for even heat distribution and better presentation.

2. Mixing Bowls: For combining the almond meal, ground almonds, sugar, and any other ingredients like cinnamon or lemon juice, you’ll need a mixing bowl. A small one will suffice for this, as you only need to mix a few ingredients together.

3. Spoon or Small Scoop: To fill the peach halves with the almond mixture, a spoon or small scoop will make it easier to evenly distribute the filling. This ensures that each peach is perfectly stuffed, so every bite is as delicious as the next.

4. Measuring Cups and Spoons: Accuracy is key when baking, especially with ingredients like sugar, butter, and wine. Measuring spoons and cups will help you ensure the proper balance of flavors.

5. Sharp Knife: A sharp knife will help you cut the peaches in half easily and remove the pit without damaging the flesh. A gentle touch is needed to preserve the shape of the fruit.

6. Oven: Of course, the oven is essential for baking the peaches and caramelizing the sugar and Marsala wine. Preheat the oven before you start preparing the peaches to ensure an even cook.

7. Pastry Brush (optional): If you prefer to brush the melted butter over the peach halves instead of dolloping it, a pastry brush is a handy tool to use.

8. Cooling Rack (optional): While the dish can be served hot straight from the oven, a cooling rack allows it to cool a bit before serving, giving the flavors a chance to settle.

With these simple pieces of equipment, you’ll be well on your way to creating a memorable dessert that will impress your guests.

How To Make Mary Berry’s Baked Peaches With Marsala And Almonds

Making Mary Berry’s Baked Peaches with Marsala and Almonds is a straightforward process that involves assembling the ingredients, filling the peaches, and letting the oven work its magic. Here’s a step-by-step guide to help you create this delightful dish.

1. Preheat the Oven: Start by preheating your oven to 180°C (350°F). This will ensure it’s at the right temperature when you’re ready to bake the peaches.

2. Prepare the Peaches: Wash the peaches and cut them in half. Use a sharp knife to gently cut along the seam and twist the halves apart. Remove the pit carefully using a spoon or your fingers. If the peaches are particularly ripe, the pit should come out easily.

3. Make the Almond Filling: In a small mixing bowl, combine the ground almonds, sugar, and any optional spices (like cinnamon). Add a bit of lemon juice to brighten the mixture, then stir everything together. The mixture should be thick but spreadable.

4. Stuff the Peaches: Spoon the almond mixture into the hollow of each peach half. Don’t overfill them-just a generous scoop to ensure each peach is well-stuffed but not overflowing.

5. Prepare the Baking Dish: Arrange the peach halves in a baking dish, cut side up. Dot each peach half with small pieces of butter, then drizzle the Marsala wine evenly over the peaches.

6. Bake the Peaches: Place the baking dish in the preheated oven and bake for about 30-40 minutes, or until the peaches are tender and the almond filling has lightly browned. The Marsala wine will reduce slightly, creating a lovely syrup that coats the peaches.

7. Add Almond Flakes: During the last 10 minutes of baking, sprinkle flaked almonds over the peaches. These will toast in the oven, adding a lovely crunch and golden color to the dish.

8. Serve and Enjoy: Once the peaches are baked, remove the dish from the oven and allow it to cool slightly before serving. You can serve them as is or with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Expert Tips

1. Use Ripe But Firm Peaches: When selecting peaches, choose ones that are ripe but not overly soft. You want the peaches to hold their shape during baking, so avoid overly ripe fruit that might fall apart in the oven.

2. Experiment with Wines: If Marsala wine is hard to find, you can substitute with another fortified wine like Madeira or Sherry. However, Marsala’s distinctive flavor adds a unique depth that’s hard to replicate.

3. Make-Ahead Option: This dish can be partially prepared ahead of time. You can stuff the peaches and store them in the fridge for up to a day before baking. Just be sure to add the almonds and butter before you bake them.

4. Nuts: For added texture, you can use a mix of almonds and other nuts like hazelnuts or pistachios. Just chop them up finely before adding to the filling.

5. Presentation: When serving, consider drizzling some of the syrupy Marsala sauce over the peaches for extra flavor and a beautiful presentation. Fresh mint leaves or a dusting of powdered sugar can also make it look extra special.

Mary Berry’s Baked Peaches with Marsala and Almonds is a delightful, comforting dessert that balances sweetness, warmth, and texture. The combination of ripe peaches, rich Marsala wine, nutty almonds, and a touch of butter creates an indulgent treat that’s perfect for any occasion, whether you’re entertaining guests or enjoying a cozy evening at home.

The recipe is simple yet sophisticated, and the dish can be easily customized with additional spices or nuts. With just a few ingredients and a bit of patience, you can create a dessert that looks and tastes like it came from a fine dining restaurant-making it a perfect end to any meal.

Easy Recipe Variations For Mary Berry’s Baked Peaches With Marsala And Almonds

Mary Berry’s baked peaches with Marsala and almonds is a delightfully elegant dessert that brings together the sweetness of ripe peaches, the depth of Marsala wine, and the delicate crunch of toasted almonds. While the original recipe is already spectacular, there are a number of variations you can try to add your own twist or to accommodate different tastes and dietary preferences.

1. Substitute the Marsala Wine: If you don’t have Marsala wine on hand or prefer a non-alcoholic version, you can easily substitute it with other wines or juices. For a non-alcoholic option, try using a fruit juice like apple juice or grape juice mixed with a bit of lemon juice to maintain the acidity balance. For those who prefer a slightly different wine-based flavor, sherry, port, or even a dry white wine can make for interesting alternatives.

2. Add Spices for Warmth: For a little extra warmth and complexity, consider adding a pinch of cinnamon, nutmeg, or ginger to the syrup. These spices will complement the sweetness of the peaches and provide a richer, spicier flavor profile. Just be careful not to overwhelm the natural flavors of the fruit.

3. Nuts and Seeds Variety: While toasted almonds are a key part of this dish, you can experiment with different types of nuts. Hazelnuts, pecans, or walnuts would all bring their own distinctive flavor and texture to the dish. For a more exotic touch, you could also use toasted coconut flakes or even pumpkin seeds for a crunchy twist.

4. Honey or Maple Syrup for Sweetness: If you like your desserts to be a little sweeter, you can substitute the sugar or add a drizzle of honey or maple syrup into the wine reduction. These sweeteners add a natural, floral note that pairs wonderfully with peaches and enhances the overall depth of the dish.

5. Incorporate Different Fruits: While baked peaches are the star of this recipe, you can experiment with other stone fruits or berries. Try swapping peaches for nectarines, plums, or apricots, which have a similar texture and flavor profile. You could also add a mix of berries like raspberries or blackberries to the Marsala sauce for added tartness and color.

6. Vegan or Dairy-Free Adaptations: For those following a vegan or dairy-free diet, you can swap out the butter with coconut oil or another plant-based alternative. Additionally, instead of the traditional whipped cream, a coconut whipped cream or a scoop of dairy-free ice cream could be a lovely topping, offering both richness and a creamy texture.

These simple modifications allow you to personalize Mary Berry’s recipe to suit different tastes, dietary needs, or seasonal ingredients, making it a versatile dessert that you can enjoy all year round.

Best Practices To Store Leftovers

While Mary Berry’s baked peaches with Marsala and almonds are likely to be gobbled up in no time, there may be some occasions where you have leftovers. Here’s how to store them properly to maintain their flavor and texture for as long as possible.

1. Cool Down Before Storing: Allow the baked peaches to cool to room temperature before storing them. This will prevent condensation from forming inside the storage container, which can lead to sogginess and spoilage.

2. Storage Container: Place the leftovers in an airtight container. This will help maintain the freshness of both the peaches and the Marsala sauce while preventing them from absorbing other odors in the fridge. If you don’t have an airtight container, you can wrap the dessert in plastic wrap or foil before placing it in a sealable plastic bag.

3. Refrigeration: Store your baked peaches in the fridge for up to 2-3 days. The cool environment will keep the fruit from ripening further, and the sauce will retain its flavor. However, after a couple of days, the texture of the fruit may begin to soften beyond the point of ideal eating.

4. Freezing for Long-Term Storage: If you want to store the baked peaches for longer, freezing is an option, though the texture might change when thawed. To freeze, carefully transfer the peaches and sauce into a freezer-safe container, ensuring it is tightly sealed. You can freeze them for up to 3 months. When you’re ready to enjoy, thaw the peaches in the refrigerator overnight, and gently reheat them in a warm oven to restore some of the initial flavors.

5. Reheating Tips: If you’re reheating leftover baked peaches, do so gently to avoid making the peaches too mushy. Place them in a low-temperature oven (about 300°F or 150°C) for 10-15 minutes, or reheat them in a microwave on a low setting. Reheating in a pan on the stovetop can help preserve the sauce’s texture, but be careful not to overcook the fruit.

By following these simple practices, you can extend the life of your dessert and enjoy it for days after the initial preparation.

What Goes Well With Baked Peaches With Marsala And Almonds

This dessert is a stand-out on its own, but pairing it with the right accompaniments can elevate the entire dining experience. The rich, warm flavors of Marsala wine, the sweetness of the peaches, and the nutty crunch of almonds open up a variety of possibilities for complementary dishes.

1. Whipped Cream or Ice Cream: A classic pairing is fresh whipped cream or a scoop of vanilla ice cream. The creaminess contrasts beautifully with the tender fruit and enhances the richness of the Marsala sauce. For a twist, try cinnamon or honey-flavored whipped cream, or use a dairy-free version for a vegan-friendly option. A dollop of mascarpone or clotted cream would also add an indulgent, luxurious touch.

2. Aged Cheese: Surprisingly, a sharp, aged cheese like Manchego or a blue cheese can provide a stunning contrast to the sweet and fruity flavors of the dessert. The saltiness and tang of the cheese work harmoniously with the wine reduction and can add a savory element to balance the sweetness.

3. Toasted Brioche or Pound Cake: A slice of lightly toasted brioche or a buttery pound cake can serve as a delicious base to catch the sauce from the baked peaches. The cake’s slight crunch from toasting also contrasts beautifully with the soft peaches, creating a delightful texture combination.

4. Crispy Prosciutto or Bacon: For an unexpected and bold pairing, crispy prosciutto or bacon can add a savory, salty element to balance the sweetness of the peaches. The saltiness of the prosciutto contrasts beautifully with the fruit, offering a sophisticated flavor profile that can delight adventurous palates.

5. A Glass of Marsala or Port: If you want to continue the theme of Marsala, you can serve the dessert with a glass of Marsala wine itself or a sweet, fortified wine like port. The drink will mirror the flavors in the dish, enhancing the experience and creating a cohesive pairing.

6. Fresh Mint or Basil: For a refreshing contrast, a few fresh mint leaves or even basil can provide an herbaceous freshness that cuts through the richness of the dessert. The herbs can be chopped finely and sprinkled on top or used as a garnish, adding a pop of color and flavor.

By choosing one or more of these accompaniments, you’ll create a well-rounded and elevated dessert experience that will have your guests asking for more.

Conclusion

Mary Berry’s baked peaches with Marsala and almonds is an irresistible dessert that brings together the sweetness of ripe peaches, the complexity of Marsala wine, and the crunch of almonds in a simple yet sophisticated dish. With easy recipe variations, you can adjust the dessert to suit your preferences, from altering the type of wine to experimenting with different nuts or fruits.

Storing leftovers is straightforward, with the option to refrigerate for a few days or freeze for longer preservation, ensuring you can enjoy this dessert for days to come. Pairing the baked peaches with complementary accompaniments like whipped cream, aged cheese, or a glass of fortified wine elevates the experience and adds layers of flavor. Whether you’re preparing it for a dinner party or simply indulging in a sweet treat at home, this dessert is sure to delight every time.

FAQs

What Is The Main Flavor Profile Of Mary Berry’s Baked Peaches With Marsala And Almonds?

The dish combines the natural sweetness of peaches with the rich, fruity flavor of Marsala wine, which adds a warm, slightly nutty undertone. The almonds offer a crunchy texture and a slightly earthy taste that complements the sweet, soft peaches, making the overall flavor profile balanced and indulgent.

What Kind Of Peaches Should I Use For This Recipe?

For Mary Berry’s baked peaches with Marsala and almonds, it’s best to use ripe, firm peaches. Yellow or white peaches work well because they hold their shape when baked and provide a sweet, juicy flavor. Make sure they are ripe but not overly soft to prevent them from becoming mushy during baking.

Can I Substitute Marsala Wine With Another Type Of Alcohol?

Yes, if you don’t have Marsala wine, you can substitute it with another fortified wine such as Sherry or Madeira. These wines have similar rich, nutty flavors that will complement the peaches. Alternatively, a sweet red wine or even a splash of brandy can work in place of Marsala.

Is It Necessary To Blanch The Peaches Before Baking Them?

No, blanching the peaches is not required for this recipe. The peaches can be baked with their skins on, as the heat from the oven softens them enough for easy removal of the pit. However, if you prefer, you can blanch and peel them before using, though this step is optional.

How Long Should I Bake The Peaches In The Oven?

The peaches should be baked for about 25 to 30 minutes in a preheated oven at 350°F (175°C), or until they are tender and the flavors of the Marsala have melded. The peaches should be soft but still hold their shape, and the syrup should thicken slightly during baking.

Can I Make This Dish Ahead Of Time?

Yes, you can prepare Mary Berry’s baked peaches ahead of time. Once the peaches are baked, allow them to cool and then store them in an airtight container in the refrigerator.

They can be served cold or reheated gently in the oven before serving. The flavors will even improve after a day or two.

What Is The Best Way To Serve Baked Peaches With Marsala And Almonds?

Baked peaches with Marsala and almonds are best served warm. You can serve them on their own as a dessert or pair them with a scoop of vanilla ice cream or a dollop of whipped cream. The dish also pairs nicely with a light dessert wine or a glass of chilled Marsala.

Can I Make This Recipe Without Almonds?

Yes, if you have a nut allergy or simply don’t enjoy almonds, you can omit them from the recipe. Alternatively, you can use other nuts such as pistachios, hazelnuts, or walnuts, or you could even replace the almonds with a sprinkle of crushed biscuits or granola for added crunch.

How Do I Ensure The Syrup Doesn’t Become Too Thick During Baking?

To prevent the syrup from becoming too thick, make sure to keep an eye on the peaches as they bake. If the syrup reduces too much and becomes too sticky, you can add a small amount of water or more Marsala to loosen it up. The syrup should remain slightly runny and glossy when served.

Can I Use Canned Peaches For This Recipe?

While fresh peaches are ideal for this recipe, you can use canned peaches if fresh ones are not available. Be sure to drain the canned peaches well and adjust the baking time, as they are already soft. The flavor may not be as vibrant as fresh peaches, but the recipe will still work.