Desserts - Crock-Pot Slow Cooker with Touchscreen Cookbook And Owner's Manual

Slow Cooker with Touchscreen_Inpgs.qxd:9100050002788

Desserts

Cinnamon Ginger Pears
3 cups water
1 cup granulated sugar
10 to 12 slices fresh ginger
2 whole cinnamon sticks
6 pears, peeled and cored
1 tbs. candied ginger, minced, for garnish
In the Crock-Pot ® Slow Cooker, combine the water, sugar, fresh
ginger and cinnamon sticks. Place the pears in this mixture. Cover;
cook on Low for 4 to 6 hours or on High for 1 1/2 - 2 hours.
Remove the pears from the sauce and let them cool. Turn the slow
cooker to High and heat uncovered for about 30 minutes to allow
the liquid to reduce to a thick syrup. Drizzle this syrup over the pears.
Garnish with the candied ginger.
Recommended Unit Size: 6 - 7 Quarts
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Candied Bananas Foster
6 bananas, peeled and cut into quarters
1/2 cup flaked coconut
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup dark corn syrup
1/3 cup unsalted butter
1 tsp. lemon zest, grated
3 tbs. lemon juice
1 tsp. rum
12 slices pound cake, each about 1-inch thick
1 qt French vanilla ice cream, softened
confectioner's sugar, for garnish
Combine the bananas and coconut in the Crock-Pot
In a mixing bowl, combine the cinnamon, salt, corn syrup, butter,
lemon zest, lemon juice and rum. Pour over the banana and
coconut mixture. Cover; cook on Low for 1- 2 hours. To create
individual servings, place one scoop of the French vanilla ice cream
between two slices of pound cake, like a sandwich. Ladle the
bananas and sauce over each ice cream sandwich, and dust each
with confectioners sugar.
Recommended Unit Size: 3 - 6 Quarts
Desserts
® Slow Cooker.
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