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Irene

Marsala Pepper Sauce - AlanHo's version

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MARSALA PEPPER SAUCE - [AlanHo’s version]  

 

Ingredients:

½ Red Pepper

½ Green Pepper

1 Medium Onion

180 g Tub Philadelphia Cream Cheese

150 ml Double Cream

60 ml Port

60 ml Marsala Wine

40 ml Cointreau

30 ml Sunflower Oil

 

Method:

1.    Finely chop onion into small cubes – fry in pan with sunflower oil until tender.

 

2.    Finely chop both pepper halves into small cubes – add to the onions and simmer until just al-dente.

 

3.    Add Philadelphia cheese and slowly melt over a low heat.  Add port, masala and Cointreau, then stir thoroughly – do not let it boil.

 

4.    Now add cream slowly and stir vigorously to prevent it curdling.

 

This can be frozen into serving portions.

 

Note:  When defrosting this sauce, let it melt naturally to room temperature – pour into a pan on a low heat and stir continually whilst it comes up to just before boiling.  Do not boil – the cream will curdle.

 

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Is that sweet or dry Marsala?

 

Personally, I think that dry would be better, considering the sweetness contributed by the Cointreau and the port

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When I have all of the ingredients, I'll give it a whirl.  :good:

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