|THE WOMEN’S FACULTY CLUB
July 2010 Recipe
Roasted Peach with Vanilla, Marsala, & Cinnamon
6 small or 3 large ripe but still firm peaches
1 cup of sweet Marsala wine
1 stick of cinnamon
1 vanilla bean
Zest of one lemon
½ cup of raw honey
½ cup of water
3 tablespoon of unsalted sweet butter
Boil 6 quarts of water and quickly dip each peach in the boiling water. Remove the peaches with a slotted spoon and place in an ice water bath.
Remove the skins from the peaches and cut each in half. Remove the pit and place, cut side up, in a roasting pan.
Combine all other ingredients except butter in a stainless steel pot and bring to a boil. Reduce the heat and simmer the mixture for 15 minutes.
Pour the mixture over the peaches. Place approximately one teaspoon of butter on each peach after the syrup.
Roast at 400˚ until golden.
Place peach halves in shallow dishes. Serve with a scoop of vanilla ice cream. Drizzle syrup from pan over ice cream. Garnish with a sprig of mint.