3 ripe peaches, halved & de-stoned 5 fl-oz(150ml) of dry marsala wine 5 fl-oz(150ml) of water 1 vanilla pod, seeds only 5 tsp of Splenda 1 tsp of arrowroot
First prepare the syrup by combining the water and the tsp of arrowroot in a bowl, next add the marsala wine, vanilla pod seeds & Splenda then combine. If you don't have a vanilla pod then Vanilla extract will be fine.
Next add the syrup mixture to a shallow saucepan, place it over a moderate heat until it starts to simmer with bubbles rising from the bottom of the pan.
Meanwhile prepare your peaches by halving & de-stoning them, then prick their skin in 3-4 places to allow the syrup to penetrate. Then carefully add them to the pan skin side down. Simmer for 3 minutes then turn them so they're cut side down and simmer for a further 3 minutes.
Next remove the peaches from the pan and set aside, keep warm. Then increase the heat under the syrup and simmer until it's reduced by half and is a thick syrup consistency.
Then simply plate up your poached marsala peaches and pour over some of the syrup. Serve with a scoop of low-fat ice cream and garnish with a sprig of mint.
