Poached Peaches Nigella Food

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PEACH MELBA

2015-05-23



Peach Melba image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 9

Ingredients:

  • 3 cups water
  • 3 1/2 cups sugar
  • 1 vanilla pod, split lengthwise
  • 2 tablespoons lemon juice
  • 8 peaches
  • 3 cups raspberries
  • 1/4 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 large tub vanilla ice

Steps:

  • 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.

PEARS BELLE HELENE

2022-06-26



Pears Belle Helene image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients:

  • 4 to 6 firm Bartlett pears or other dessert variety
  • 1 lemon, juiced
  • 1/2 cup superfine sugar or vanilla sugar
  • 1 vanilla bean or 1 teaspoon pure vanilla extract, if not using vanilla sugar
  • 8 ounces bittersweet chocolate
  • 1/2 cup strong black coffee or 1 teaspoon instant coffee in 1/2 cup boiling water
  • 1/2 cup superfine sugar
  • 1/2 cup heavy cream
  • 1 quart best-quality vanilla ice cream
  • Chopped pistachios, optional

Steps:

  • Peel, halve, and core the pears and sprinkle over them the lemon juice to stop them from discoloring. In a wide shallow pan (in which the pears will fit in 1 layer - otherwise cook them in batches) put 1 1/4 cups water, the sugar, and the vanilla bean, if using. Bring to a boil, stirring every now and again to make sure the sugar dissolves, then lower the heat slightly and simmer for 5 minutes. Add the vanilla extract, if using. Put the pears into the liquid, cut side down, and raise the heat again so that the syrup boils up and the pears are covered by it. You may need to spoon the syrup over. After half a minute or so, lower the heat, then cover the pan and simmer for 10 minutes; turn the pears, cover the pan again, and simmer for another 10 minutes. Continue poaching until the pears are cooked and translucent; they should feel tender (but not soggy) when pierced. They may need more or less cooking time - it depends on the pears. Take off the heat, keep covered, and leave to cool.
  • Now the chocolate sauce: place the chocolate, broken up into small pieces, in a thick-bottomed pan with the coffee and sugar and melt over a low heat, stirring occasionally. Then pour in the cream, still stirring, and when it is very hot pour into a warmed sauceboat or a bowl with a ladle.
  • To serve, arrange pears cut side down on a big flat plate and pour some syrup over. (Any remaining syrup will keep in the refrigerator or freezer and can be used to pour over apples or other fruit when making pies or crumbles. You can wash the vanilla pod, wipe it and put it in a canister of sugar.) Offer with ice cream, sauce, and pistachios, if using, served separately; allow diners to help themselves.

SPICED PEACHES

2022-06-26



Spiced Peaches image

For me, this is an absolute Christmas/holiday must and, as with so many good things in my life, comes to me from my sister-in-arms, Hettie Potter. I've used bottled peaches, I've used tinned peaches and it honestly doesn't matter which, but I'm afraid you have to resist the healthier peaches tinned in fruit juice rather than syrup. If you can find only slices, not halves, so be it. This is a beautiful condiment to eat with roast ham, hot or cold, and I love it with cheese, too. It makes the kitchen feel like a proper Christmas/holiday kitchen - and it's a very easy present to whip up for people, too, beautiful in old-fashioned glass jars.

Provided by Nigella Lawson : Food Network

Categories     condiment

Time 10m

Yield about 8 servings with a joint of ham

Number Of Ingredients 8

Ingredients:

  • Two 14-ounce cans peach halves in syrup
  • 1 tablespoon rice vinegar or white wine vinegar
  • 2 short sticks cinnamon
  • 1 1/2-inch piece ginger, peeled and sliced thinly into rounds
  • 1/2 teaspoon crushed dried chili flakes
  • 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
  • 1/4 teaspoon whole black peppercorns
  • 3 whole cloves

Steps:

  • Empty the cans of peaches into a saucepan with their syrup. Add the vinegar, cinnamon, sliced ginger, chiles, salt, whole peppercorns and cloves. Bring the pan to the boil, and let boil for a minute or so then turn off the heat and leave it in the pan to keep warm.
  • Serve the peaches with a hot ham letting people take a peach half and some of the spiced juice. Any leftovers can (and should) be stored in a jar and refrigerated and then eaten cold with cold ham.

Top Asked Questions

  1. How to cook poached Peaches with rum and vanilla?
    Rum and Vanilla Poached Peaches. Peel and pit peaches, and cut into 3/4-inch-thick wedges. Bring 4 cups of water, the sugar, vanilla seeds and pods, and lemon zest strips to a boil in a large saucepan, stirring until sugar dissolves. Add peaches and rum. Simmer until peaches are tender but still hold their shape, 5 to 7 minutes.
  2. How to make Peach poaching liquid?
    Prepare the Poaching Liquid. Gather the ingredients. In a 4 to 6-quart saucepan, combine the water, orange juice, peach brandy or nectar, sugar, honey, and vanilla. Bring to a full boil. Add the peeled peaches and return to a boil. Reduce heat to low, cover, and continue at a simmer for 15 to 20 minutes, until peaches are tender.
  3. How to cook Peaches on the stove?
    Bring the pan to the boil, and let boil for a minute or so then turn off the heat and leave it in the pan to keep warm. Serve the peaches with a hot ham letting people take a peach half and some of the spiced juice.
  4. What can I do with peach nectar?
    You can also use peach nectar in the syrup. Serve the poached fruit warm with ice cream and the poaching sauce or a drizzling of raspberry or blueberry sauce . Gather the ingredients.

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