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Marsala Poached Fruits with Créme Fraîche

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  • Ready in: 40 mins
  • Serves: 4
Marsala Poached Fruits with Créme Fraîche


  • 1 (375ml) bottle marsala
  • 200g (7oz) caster sugar
  • 1 lemon, juice & rind finely grated
  • 4 pears, peeled, quartered and cored
  • 2 nectarines, stoned and cut into segments
  • 2 yellow plums, stoned and cut into quarters
  • 1 vanilla pod
  • 1 (200g) tub créme fraîche
  • 2 tbsp clear honey


  1. Place the marsala, caster sugar and lemon rind and juice in a pan with 300ml (½pint) water. Bring to the boil; add the pears. Cover; simmer gently for 10 mins. Add the nectarines and plums; simmer for a further 5 mins until tender. Transfer the fruit to a plate, leaving the syrup in the pan.

    Boil the syrup rapidly for 15 mins until thickened. Allow to cool. Slice open the vanilla pod; scrape out the seeds. Stir the seeds into the créme fraîche along with the honey.

    Transfer the poached fruits onto 4 dessert plates. Drizzle with the marsala syrup. Serve with the vanilla créme fraîche.

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