Mary Beth Clark

Culinary Educator · Consultant · Author

An Orange, Walnuts, and A Glass of Marsala

An Orange, Walnuts, and A Glass of Marsala.

Simple. Yet so enduring that fresh fruit, nuts, and fortified wine is a classic dessert enjoyed by many around the world.

Some of our strongest food memories have nothing to do with cooking and everything to do with pairing ingredients. Often it’s that magical moment in aroma and taste when it clicks together forming its own flavor. We experience synergy, unique to each one of us. With imagination as your only limit, select wisely and embark on an extraordinary sensory journey.

Many countries have produced fortified wines for centuries. All should be readily accessible in your locale. Portugal's dry Madeira, Spain's dry Manzanilla Pasada or Amontillado Sherry, or Italy's dry Vin Santo, are good substitutes for Sicily's dry Marsala. For an aficionado, sip De Bartoli Marsala Superiore D.O.C. Riserva 20 Anni Solera. With its refined elegance revealing the earth, the wooden cask in which it aged, and the maker’s hands, it is haunting and engages you with marvelous conversation down to the final sip.

Select your favorite orange.

Toast whole walnuts until they crunch.

Pour a glass of dry Marsala.

Be inspired by these flavors as one of the most satisfying finishes to a meal.




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