Marsala Baked Peach Brulee

1. 1

   Thinly slice peaches and put them in a saucepan with the Marsala and 2 tablespoons sugar.

2. 2

   Cover and cook, gently for 5 minutes until tender, then leave to cool.

3. 3

   Use a fork to mix together the egg yolks and 1/4 cup sugar in a bowl; pour the cream into a saucepan, then bring almost to a boil; gradually stir it into the egg mixture.

4. 4

   Add the mascarpone in a bowl, pour in the cooking liquid from the peaches, and beat together.

5. 5

   Gradually strain in the warm custard and whisk until smooth.

6. 6

   Arrange 6 (3/4 cup) heatproof ramekins in a roasting pan.

7. 7

   Pour the custard into the dishes, and then pour warm water into the roasting pan to come halfway up the sides of the dishes.

8. 8

   Bake in a preheated 350 oven for 20-25 minutes until set with a slight softness at the center.

9. 9

   Leave the dishes to cool in the water, and then chill in the refrigerator for 3-4 hours.

10. 10

    About 20-30 minutes before serving, arrange the peach slices over the tops of the desserts.

11. 11

    Sprinkle with the remaining 3 tablespoons sugar and caramelize with a blowtorch.

12. 12

    Leave at room temperature until ready to serve.

* Per serving · 4 servings · Values may vary.

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