Irene Posted February 12, 2018 Report Share Posted February 12, 2018 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. Quote Link to comment Share on other sites More sharing options...
-pops- Posted February 12, 2018 Report Share Posted February 12, 2018 Is that sweet or dry Marsala? Personally, I think that dry would be better, considering the sweetness contributed by the Cointreau and the port Quote Link to comment Share on other sites More sharing options...
Irene Posted February 13, 2018 Author Report Share Posted February 13, 2018 When I have all of the ingredients, I'll give it a whirl. Quote Link to comment Share on other sites More sharing options...
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