This is a pretty and stylish summer dessert that takes little time to prepare. It is best made the day before and left in the fridge overnight to allow the flavours to develop. The sweet Marsala wine gives it a rich, fruity flavour & the vanilla brings out the flavour of the fruit. If you can’t get hold of the white nectarines then just use the ordinary ones. You could also use peaches.
I dream of picking a warm nectarine or peach from my own tree but in the meantime (+ in the unlikely event of me moving to a warmer climate( I have to be content with supermarket or greengrocer ones. Bought stone fruit is often lacking in flavour or a bit under-ripe but the baking (or poaching) helps with this.
I like to serve these with crème fraiche, but you could use lightly whipped double cream.