Annabel's Pantry

Vanilla

When a human baby is born the scent that attracts it to its mother's nipple is the same as that of vanilla. Perfume companies have figured out that vanilla is a powerful pheromone, but it is in the kitchen that vanilla's subtly exotic flavour comes to the fore. Beautiful in desserts, the seed pods of this tropical climbing orchid are supple and intensely aromatic. Where possible use pure amber-coloured extract or whole beans.

Vanilla beans

Choose supple, moist beans. Split and scrape out the seeds, which carry the bulk of the flavour. Infuse beans in milk or cream for custards and sauces, scraping in the seeds for extra flavour. Once used they can be rinsed and stored in sugar and will impart a light vanilla flavour. Or blitz the chopped beans with raw sugar in a food processor and use this as a flavouring - 1-2 tbsp will add a rich vanilla taste to sauces and cakes. Store vanilla pods in a sealed container. For maximum flavour, split the pods and scrape the fine black seeds from them. Split whole vanilla beans length ways and heat in milk or other liquid.

Pure Vanilla Extract

You should be getting the real thing. A minimum of 35% alcohol is required for an extract and sugar and other substances may be added. Natural vanilla essence or extract Beans are soaked in alcohol to release the essential vanilla flavour. Natural vanilla flavouring Derived from vanilla beans with little or no alcohol.

Artificial Vanilla Flavouring

A by-product of the paper industry, chemically treated to mimic the flavour of vanilla.

VANILLA-ROASTED PEACHES

Prep time	10 minutes
Cook time	30-40 minutes
Serves	6

This is an incredibly simple idea, yet the flavours produced are rich and luscious. Make these when summer stone fruit are in peak supply. Peaches can be cooked 6-8 hours ahead and reheated gently before serving. Here I've served the peaches on custard and scattered fresh raspberries around. You could also serve them with ice cream, yogurt or whipped cream.

6 fresh, ripe peaches, nectarines or other stone fruit (unpeeled)
1 vanilla pod, split in half lengthways and each half cut into 3 pieces
½ cup fruity wine such riesling, or water
¼ cup sugar

Garnish:
chilled Vanilla Custard
fresh raspberries
icing (confectioners') sugar to dust

Heat oven to 200°C / 400°F. Make a shallow cross in the top of each fruit and insert a strip of vanilla. Place fruit in a small roasting dish, pour over wine or water and sprinkle with sugar. Roast 30-40 minutes or until tender.

To serve: Spoon a pool of custard onto each serving plate. Top with fruit and spoon over cooking syrup. Scatter raspberries around and dust with icing sugar.

From Annabel’s book, Cooking to Impress: Without Stress.
Photos by Nick Tresidder.

Vanilla-Lime Panna Cotta

Prep time	15 minutes
Cook time	6-8 minutes + at least 4 hours to set
Serves	6

¼ cup cold water
3 tsp gelatine
1 cup boiling water
½ cup sugar
15 fresh mint leaves
finely grated zest of 1 lime
2 tbsp lime juice
2 cups cream
1 tsp natural vanilla essence
To serve: nectarine compote and semi-dried nectarines (page 112) or fresh blueberries

Combine cold water and gelatine in a small saucepan. Add boiling water, sugar, mint, lime zest and juice. Bring just to the boil, stirring to dissolve sugar and gelatine. Remove from heat and stand for 10 minutes to allow flavours to infuse.
Strain liquid into a bowl, discarding solids. Whisk in cream and vanilla. Divide between 6 serving glasses or cup moulds. Cover with plastic wrap and chill until set, about 4 hours or overnight. Panna cotta can be kept in the fridge for up to 2 days.
Serve panna cotta topped with nectarine compote and syrup and garnished with semi-dried nectarine chunks or with fresh blueberries.

From Annabel’s book, Eat Fresh: cooking through the seasons.
Photos by Aaron McLean.

Vanilla syrup

Makes

1 cup

1 cup water
¾ cup sugar
2 vanilla pods, split lengthways, or 2 tsp pure vanilla extract
zest of ½ lemon

Heat sugar and water over medium heat, stirring occasionally, until sugar dissolves. Add split vanilla pods and lemon zest. Simmer gently for 10 minutes. Cool before using.
To serve, spoon a little syrup over sliced fresh fruits.

Storage: Syrup will keep in the fridge for months.

Amaretto Syrup
Add ¼ cup Amaretto to syrup.

Ginger Syrup
Use 3 tbsp finely chopped fresh ginger in place of vanilla.

From Annabel’s book, Assemble: sensational food MADE SIMPLE.
Photos by Nick Tresidder.