Marsala-soused peaches

• marsala↗500ml ml

  wine

• vanilla pod↗1

  halved lengthways

• ripe peaches↗6

  (9 if you want seconds), halved and stoned

• clotted cream↗227g carton g
• soft almond biscuits

  to serve

Step-by-step instructions

1. 1

   Pour the Marsala into a wide shallow pan (large enough to take all the peaches in a single layer) and bring to the boil. Reduce the heat, add the vanilla pod and simmer gently for 15 minutes until reduced by almost two‑thirds to about 200 ml.

2. 2

   Gently tuck the peaches in and cook uncovered for about 5 minutes, until they start to soften, turning frequently. Let cool in the pan, then transfer to a large serving bowl and chill for at least an hour, turning occasionally, until you are ready to serve. (You can prepare this up to 8 hours ahead.)

3. 3

   To serve, spoon the peaches and juices into bowls and serve with a dollop of clotted cream and the biscuits.