Salton SFSC65 Instructions And Warranty page 19

Baked Apples
Serves 6 – 8
6 – 8 medium baking apples, washed and cored
3 tablespoons dried fruits
¼ cup sugar
1-teaspoon cinnamon
2 tablespoons butter
Make a cut around the top skin of the apples and remove the core. Mix dried fruits and
half the sugar; fill the center of the apples.
Sprinkle with cinnamon and the remaining sugar and dot with butter. Place in the Slow
Cooker and add ¼ cup of water. Cover and cook on 1 (Low) for 8 hours.
Hot Fruit Compote
Serves 4
1 cup dried prunes
1 cup dried apricots
1 can pineapple chunks, un-drained (optional)
2 cups water
Put all ingredients in the Slow Cooker. Cover and cook on 1 (Low) for 7 – 8 hours, or 2
(High) for 3 – 4 hours. Serve warm. Good with cream and a dash a cinnamon or
nutmeg.
Poached Pears in Red Wine
Serves 6 – 8
2 cups dry red wine
1-cup sugar
6 – 8 medium pears, peeled with the stems on
4 tin strips lemon peel
Put wine and sugar in the Slow Cooker.
Cover and cook on 2 (High) until the sugar is dissolved. Place the pears into the Slow
Cooker turning them well to fully coat them with the wine mixture. Add lemon peel,
cover and cook on 1 (Low) for 4 – 6 hours, turning them occasionally to coat them with
the wine mixture. After serving pour the wine mixture over the pears.
Slow Cooker Yoghurt
First sterilize the cooker using a commercial sterilizing solution.
Pour 600ml milk into the cooker and gently whisk in 30ml of plain yoghurt (use a wire
whisk). Cover cooker with a tea towel and then with the lid. Set on LOW for 1 hour.
Switch cooker off and allow to stand for 2 hours without stirring, until it is soft set.
Transfer to a clean container and refrigerate until required.
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