Candied peaches with Marsala and raspberries

Our vacation in Italy is well and truly over. We said goodbye to the beautiful landscapes of Tuscany and the sweetness of life in Padua. We left behind the great sun and also the magnificent sun-kissed fruits.
At least I would have had the pleasure of eating some good peaches this summer. Juicy, sweet and sold for only 1 euro per kilo, they ended up making me want to move to Italy right away.

Before going on vacation, I had bought a small parcel of peaches at the market. They weren’t exactly excellent and I preferred to cook them to eat them. Candied with Marsala and orange juice, they are full of flavors and become really delicious. A few raspberries added at the end of cooking make them irresistible.

We accompanied them with cantucci.

Candied peaches with Marsala and raspberries:

8 yellow peaches
1 orange
1 small glass of Marsala

2 tbsp brown sugar
1 stick of cinnamon (from Ceylon)
100g raspberries

Preheat the oven to 200°C.

Cut the peaches into 8 and remove the core.
Put them in a dish.

Add the orange juice, Marsala, brown sugar and stick of cinnamon.
To mix together.

Bake for approximately 15 minutes.
Stir halfway through cooking.

Remove from the oven, add the raspberries and mix.

Enjoy warm or cold.

To finish: all the alcohol in the Marsala disappears during cooking, leaving only the aromas.

If you also want to accompany these delicious cantucci candied peaches, the recipe is here.

And in the same style, find the recipe for candied quetsches with amaretto here.

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