When you want to treat yourself with something totally irresistible and hedonistic, you should make this dessert. To me, this could easily become a treat for those moments in which you are so proud of some of your personal success that you want to pat yourself on the back. For example, you finally passed a terribly difficult exam, you have found (better) job or you’ve managed to do 50 sit-ups without a break (for example, for me this would be a success to remember :D).
Usually, most people at moments like these want to reward themselves with something, e.g. shopping, some nice dinner with a favorite person, relaxed going out with friends or that so long desired little thing that you actually don’t need. But, you want it so badly. My suggestion is, for a change, reward yourself with a decadent dessert like this.
Ok, listen, I’m not going to lie to you. When I first made this recipe there wasn’t any special, fancy occasion. It was just me and my food in the fridge with the expiration date that was dangerously coming closer. So I tried to be creative a little bit and it turned pretty darn good! Sometimes I really think I have the potential to become a food hoarder. 😀
What is Marsala wine?
To be honest with you guys, I know very little about wines. I’m not going to play a wine expert here because I’m not, but since I’m trying to learn something new through every recipe I publish here on the blog, I did little research about this famous Italian wine. Marsala wine belongs to the so-called fortified wine, it’s from Sicily and it is very often used in cooking. It usually contains 17 – 20% of alcohol and can be found in three different colors, depending on the type of grapes from which is produced: gold, amber, and ruby. The most commonly Marsala wine used for cooking is aged between 1 to 2 years.
In addition to the color classification, the Marsala wine also differs by the percentage of sugar that contains and maturation time. You can use it in preparing marsala chicken or in risottos and it is an important ingredient for the preparation of zabaglione and tiramisu.
If by any chance you can’t get Marsala wine, that doesn’t mean you cannot prepare these poached peaches and plums. Be resourceful and free to replace it with some other dessert wine of your choice and don’t forget to adjust the amount of sugar because the sweetness of Marsala wine can vary. For this recipe, I used this wine and fruit didn’t really need much sugar. I hope you’ll like this recipe enough to give it a try. And yes, you’ll want to pat yourself on the back when you take the first bite. Trust me.
Have you ever tried Marsala wine before? Do you maybe have some favorite savory recipe with this wine? I’d love to hear your ideas and experiences with this amazing Italian wine so don’t forget to leave your thoughts in the comments section, on my Instagram or Facebook.