This delicious Mary Berry Baked Peaches with Marsala and Almonds is a quick and easy dessert that’s both warm and creamy. With a crispy almond topping and the rich flavor of Marsala, it’s the perfect treat for any occasion. You can easily adjust the recipe with ingredients you have on hand!
Ingredients Needed
- 6 ripe but firm peaches, halved
- 6 tbsp Marsala (or sweet wine of your choice)
- 50g amaretti biscuits
- 3 tbsp demerara sugar
- 25g butter, plus extra for greasing
- 25g flaked almonds
How To Make Baked Peaches with Marsala and Almonds
- Preheat the oven: Preheat the oven to 200°C/180°C Fan/Gas 6 (400°F/350°F Fan) and grease a shallow ovenproof dish with butter.
- Arrange the peaches: Place the peach halves, cut side up, into the prepared dish and spoon 4 tablespoons of Marsala over the top.
- Crush the amaretti biscuits: Put the amaretti biscuits into a freezer bag and crush them with a rolling pin until they are finely crumbled.
- Make the crumble topping: In a small bowl, mix the demerara sugar, butter, and crushed amaretti biscuits. Use your fingertips to rub everything together into a crumble-like texture.
- Assemble the dish: Spread the crumble mixture evenly over the peaches, ensuring each peach half is covered. Sprinkle the flaked almonds on top.
- Bake the peaches: Bake for about 15 minutes, then remove from the oven and spoon over the remaining 2 tablespoons of Marsala. Return the dish to the oven for another 5 minutes, or until the peaches are soft and golden.
- Serve: Serve the peaches warm with a dollop of cream or ice cream for a delicious treat.
Recipe Tips
- Use ripe but firm peaches: For the best texture, choose peaches that are ripe but still firm. Overripe peaches can become mushy when baked.
- Crush the amaretti biscuits finely: Make sure the amaretti biscuits are crushed into fine crumbs for an even crumble topping that bakes perfectly.
- Don’t skip greasing the dish: Greasing the dish with butter helps prevent the peaches from sticking and makes cleanup easier.
- Add Marsala in stages: Adding Marsala at two different stages (before and after baking) enhances the flavor and ensures the peaches stay moist.
- Serve immediately for the best texture: This dessert is best enjoyed right after baking when the crumble is still crispy and the peaches are warm and soft.
How To Store Leftovers
Cover baked peaches with marsala and almonds or place in an airtight container and store in the fridge for up to 2 days.
Nutrition Facts
- Calories: 81
- Total Fat: 4 g
- Saturated Fat: 2 g
- Cholesterol: 10 mg
- Sodium: 25 mg
- Potassium: 113 mg
- Total Carbohydrate: 12 g
- Dietary Fiber: 1 g
- Sugars: 5 g
- Protein: 1 g
Try More Mary Berry Recipes:
Mary Berry Baked Peaches with Marsala and Almonds
Description
This delicious Mary Berry Baked Peaches with Marsala and Almonds is a quick and easy dessert that’s both warm and creamy. With a crispy almond topping and the rich flavor of Marsala, it’s the perfect treat for any occasion. You can easily adjust the recipe with ingredients you have on hand!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200°C/180°C Fan/Gas 6 (400°F/350°F Fan) and grease a shallow ovenproof dish with butter.
- Arrange the peaches: Place the peach halves, cut side up, into the prepared dish and spoon 4 tablespoons of Marsala over the top.
- Crush the amaretti biscuits: Put the amaretti biscuits into a freezer bag and crush them with a rolling pin until they are finely crumbled.
- Make the crumble topping: In a small bowl, mix the demerara sugar, butter, and crushed amaretti biscuits. Use your fingertips to rub everything together into a crumble-like texture.
- Assemble the dish: Spread the crumble mixture evenly over the peaches, ensuring each peach half is covered. Sprinkle the flaked almonds on top.
- Bake the peaches: Bake for about 15 minutes, then remove from the oven and spoon over the remaining 2 tablespoons of Marsala. Return the dish to the oven for another 5 minutes, or until the peaches are soft and golden.
- Serve: Serve the peaches warm with a dollop of cream or ice cream for a delicious treat.
Notes
- Use ripe but firm peaches: For the best texture, choose peaches that are ripe but still firm. Overripe peaches can become mushy when baked.
- Crush the amaretti biscuits finely: Make sure the amaretti biscuits are crushed into fine crumbs for an even crumble topping that bakes perfectly.
- Don’t skip greasing the dish: Greasing the dish with butter helps prevent the peaches from sticking and makes cleanup easier.
- Add Marsala in stages: Adding Marsala at two different stages (before and after baking) enhances the flavor and ensures the peaches stay moist.
- Serve immediately for the best texture: This dessert is best enjoyed right after baking when the crumble is still crispy and the peaches are warm and soft.
Mary Berry Baked Peaches with Marsala and Almonds