Nectarines in marsala coffee syrup
Coffee and marsala complement each other wonderfully. It is the sweet, slightly bitter taste that makes the combination so special. An elegant and refined dessert, very suitable for a dinner party. This recipe is from Gayler & Lynas’ book Healthy Eating for Your Heart.
Ingredients
-
8 ripe but firm nectarines
-
100 grams of sugar
-
1 tablespoon coffee essence
-
1 vanilla pod, split lengthwise
-
1 cinnamon stick
-
4 tablespoons of marsala
-
1 dl demi crème frache to serve with it
Preparation
Preheat the oven to 180°C.
Dip the nectarines in boiling water for 1 minute, run under cold running water and remove the skin. Cut the nectarines in half, remove the pits and place the fruits in a baking dish.
Boil the sugar with 3 dl water for 10 minutes to a light syrup. Add the coffee essence, vanilla pod, cinnamon stick and marsala. Pour this mixture over the nectarines and place the dish uncovered in the oven for 25 minutes until cooked through. During this time, baste the nectarines regularly with the marsala coffee syrup.
Remove the vanilla pod and cinnamon stick. Remove the nectarines from the baking dish with a slotted spoon and let them cool. Pour the remaining marsala coffee syrup into a saucepan and reduce over high heat to 2⁄3 of volume. Pour the syrup over the nectarines in the bowl and allow to cool. Place the bowl in the fridge overnight and serve with the crème frache.
Number of persons
4
Sources):
| Energy |
255 kcal |
|---|
