1 vanilla pod, split
6 ripe peaches, halved and stoned
carton clotted cream
soft almond biscuits
Heat the oven to 180C
Pour the Marsala into a wide shallow pan large enough to take all the peaches snugly in a single layer and bring to the boil.
Lower the heat, add the vanilla pod and simmer gently until reduced by half
Pack the peaches closely into the Marsala, cut side down.
Place in the oven for about 35 minutes, until starting to soften, basting a few times.
Leave to cool in the pan, then remove to a serving bowl and chill for at least an hour. (You can prepare to this stage up to 8 hours ahead.)
To serve, spoon the peaches and juices into bowls and serve, perhaps with a blob of creme fraiche