Thursday, 8 October 2015


So I recently posted this image to my Instagram, and asked if anyone would be interested in seeing the recipe for it, and the result was "yes!" so I'm here today to share it with you. (Well, it's 8.02pm on Wednesday 7th October, and I've lit a fire, I'm burning my large cinnamon stick Yankee Candle, and I'm relaxing after having cooked this recipe, and decided what better time to write up the recipe than when it's fresh on my mind? Plus, listening to beautiful tropical house remixes helps pull things together - especially when I haven't listened to it in a long time!)
Okay, so here's what you'll need to serve 1 person:
1/2 a Nectarine
2 Tablespoons Soft White Sugar
1 Tablespoon Water
2 Tablespoons Double Cream
1 Handful Of Pecans
1 Tablespoon Of Vanilla Ice Cream (I used Carte Dore)
Firstly, de- stone the nectarine, and cut in half. Store one half in a sealed Tupperware box. 
Next, start making the toffee (yes, it is toffee, because if you like Werther's Originals Sweets, then that's what we're basically making in it's rawest form and liquid, heaven, I know)
Put the sugar and water into a saucepan, and stir until combined, then bring to the boil. It is crucial that you DO NOT LEAVE THE MIXTURE AT ANY TIME. You must stay with the mix if you want to get this just right - leaving for a second will result in it burning. Keep watching the mixture intently. 

The colour should gradually change to a light yellow colour: keep watching and be ready with the cream. Once it has turned to a light to mid gold colour, immediately remove from the heat, pour in the cream and whisk with a hand whisk carefully and briskly to ensure the mixture combines thoroughly to avoid lumps forming. Please bare in mind the sugar is red hot - we're talking like a mini solar system here - if this gets on you, you'll more than likely end up in hospital, so please don't be reckless, please be really careful when whisking it!

Meanwhile, leave it to cool slightly and put the nectarine under the grill until warmed through.

Once they are warmed through, roughly chop the pecans into small bits like small lumps of gravel (for a size comparison!)

Place the nectarine into a bowl, add a scoop of vanilla ice cream, and pour over the toffee sauce. Remember, it's super hot still, and immediately soak the saucepan - toffee can be a pain in the rear to clean off saucepans!

Next, generously scatter over the pecans, et voila, you're finished! Make sure the toffee is only warm when you eat it - you don't want red hot toffee in your mouth - just trust me on that one!

So I hope you enjoyed this delicious autumnal desert, if you do decide to make it, just tag me in your photo on Instagram, I'm @thegirlcriedfashion!

Today's music choice: 

Tom Odell - Another Love (Zwette Edit)

Love & Light,
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