penzilla

On Sunday morning, there is nothing better than waking up, reaching over for the remote, and watching Nigella Lawson. It’s well known that I have a severe slight obsession with the food network. It feeds my need for measurements, times, recipes, menus, planning, etc. But Nigella is the best. She’s a warm afternoon. Blushed cheeks. Dimmed eyelids.

She opened the show with this statement: I often think it’s such a pity that dessert is served at the end of the meal. But obviously I’m going to have to pace myself.

Now she’s scouring the shops of London for specialty sugar pansies and daisies to decorate her cupcakes.

Here is a short Nigella phrase and sentence list from today’s episode (please read with perfect English accent).

At home, I am a one-woman cupcake factory

I can test them without marring their beauty.

Time for the peaches to be disrobed.

Edible bouquet

There is not an occasion in life where I can’t make a cupcake to celebrate it

Complete vanilla gorgeousness here

And with joy in your heart, give a dash of red, red, sauce.

No work and total pleasure

And since it’s warm and Spring in Georgia, I think I’ll make this peach melba tonight.

Here is the recipe if you want to join me:

Peach Melba

Peaches:
3 cups water
3 1/2 cups sugar
1 vanilla pod, split lengthwise
2 tablespoons lemon juice
8 peaches

Raspberry sauce:
3 cups raspberries
1/4 cup confectioners’ sugar
1 tablespoon lemon juice

To serve:
1 large tub vanilla ice

Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.

Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.

When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.

To make the raspberry sauce, liquidize the raspberries, confectioners’ sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.

To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.