Recipes - Dessert - Morphy Richards SC48701 Instructions For Use Manual

Sear and stew slow cooker
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48701 new_Layout 1 25/04/2012 16:40 Page 20
Recipes - Desserts
Pears in red wine
Ingredients:
500ml strong red wine, Shiraz or
similar
6 firm pears
1 cinnamon stick
1 vanilla pod
200ml water
150g fructose
1
/
orange peel
2
Fruit compote
Ingredients:
275g dried mixed fruit such as
apples, prunes, pears, apricots
and peaches.
30g sultanas
30g raisins
20g flaked almonds
3tbsp caster sugar
625ml water
3tbsp cointreau
Rice pudding
Ingredients:
25g butter
100g pudding rice
100g sugar
1L milk
pinch of nutmeg
20
Method:
1
Place the Cooking Pot into the Base Unit.
2
Pour the wine into the Cooking Pot and then place in the pears,
making sure that they are sitting upright.
3
Add the remaining ingredients, cover with the lid and cook for
approximately 5 hours on the Medium setting.
4
Once cooked, remove the pears and vanilla pod and set a side.
5
Place the Cooking Pot onto the hob and briskly reduce by half or
until you have a consistency of double cream.
(Bear in mind that the more you reduce the liquid, the sweeter it will
become.)
Serve with vanilla ice cream or a blob of fromage frais.
Method:
1
Place all ingredients, except the Cointreau, in the Cooking Pot. (As
the apple rings tend to float to the surface and may discolour, put
them at the bottom.)
2
Cook for approximately 5-7 hours on the Medium setting.
3
Allow the fruit to cool before putting into a cut-glass serving dish.
4
Stir in the Cointreau and serve chilled.
Method:
1
Butter the sides of the Cooking Pot
2
Add all the ingredients and stir well.
3
Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
4
Cook for approximately 3-4 hours on the Medium setting.

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