Marsala Baked Peach Brûlée

Name: Marsala Baked Peach Brûlée
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 6 serving(s)
Ingredients: 2 ripe peaches, halved and pitted; 1/4 cup marsala; 2 tablespoons superfine sugar; 3 tablespoons superfine sugar, to finish; 8 medium egg yolks; 1/4 cup superfine sugar; 1 1/2 cups heavy cream; 1 cup mascarpone cheese

Submitted by ratherbeswimmin

"Posted by request"

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Ready In:: 1hr 55mins
Ingredients:: 8
Serves:: 6

ingredients

2 ripe peaches, halved and pitted
¹⁄₄ cup marsala
2 tablespoons superfine sugar
3 tablespoons superfine sugar, to finish
Custard
8 medium egg yolks
¹⁄₄ cup superfine sugar
1 ¹⁄₂ cups heavy cream
1 cup mascarpone cheese

directions

Thinly slice peaches and put them in a saucepan with the Marsala and 2 tablespoons sugar.
Cover and cook, gently for 5 minutes until tender, then leave to cool.
Use a fork to mix together the egg yolks and ¼ cup sugar in a bowl; pour the cream into a saucepan, then bring almost to a boil; gradually stir it into the egg mixture.
Add the mascarpone in a bowl, pour in the cooking liquid from the peaches, and beat together.
Gradually strain in the warm custard and whisk until smooth.
Arrange 6 (3/4 cup) heatproof ramekins in a roasting pan.
Pour the custard into the dishes, and then pour warm water into the roasting pan to come halfway up the sides of the dishes.
Bake in a preheated 350° oven for 20-25 minutes until set with a slight softness at the center.
Leave the dishes to cool in the water, and then chill in the refrigerator for 3-4 hours.
About 20-30 minutes before serving, arrange the peach slices over the tops of the desserts.
Sprinkle with the remaining 3 tablespoons sugar and caramelize with a blowtorch.
Leave at room temperature until ready to serve.