Marsala and nectarine pie
This recipe is adapted from Time Life's The Good Cook series, Pies And Pastries, edited by Richard Olney.
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- 125g plus 1 tbsp caster sugar
- 2 tbsp cornflour
- 1 tsp powdered gelatine
- 125ml fresh orange juice
- 125ml water
- 800g ripe nectarines, stones removed, sliced to give about 1.75 litres in volume
- 50ml marsala
- 1 fully baked, 23cm short-crust pie shell
- 250ml double cream
In a small saucepan, place 125g of sugar, cornflour and gelatin and mix well. Add orange juice and water slowly, mixing well so there are no lumps. Cook and stir over medium heat until it bubbles.
Remove from heat and chill until mixture becomes syrupy. Meanwhile, mix nectarine slices with remaining tablespoon of sugar and marsala and allow to marinate until the syrup has thickened.
Combine syrup with nectarine mixture, mix well and cover, and chill until it has almost set. Spoon the mixture into cooked pie shell, cover with cling film and chill until set.
Whip cream and serve with pie.