Sunbeam DF4500 Instruction Booklet page 32

Dessert recipes continued
Toffee Apples
Makes 20
20 small crisp red apples
20 wooden skewers
1 kg caster sugar
¼ cup water
¼ cup white vinegar
¼ teaspoon cream of tartar
Red food colouring
Wash apples and dry thoroughly; insert the
skewers firmly. Place sugar, water, vinegar
and cream of tartar into cooking vessel. Set
Control Dial to No. 5; stir mixture until sugar
has dissolved. Allow mixture to boil until
temperature light goes out on the Control
Dial, about 15 minutes. Add food colouring,
a few drops at a time, until toffee is bright
red in colour. Lightly grease two baking trays.
Carefully and quickly dip the skewered apples
into the toffee. Allow excess toffee to drip
before placing onto greased trays. Repeat
procedure with remaining apples and allow
to set.
30
Brandied Fruits
Makes 6 to 8 servings
820g can apricot halves
250g dessert prunes, stones removed
½ cup glace cherries
¾ cup brandy
3 bananas
Shredded coconut, optional
Whipped cream
Place apricots, syrup from can and prunes
into cooking vessel. heat to boiling on No.
5; reduce heat to Simmer and cook for
10 minutes. Transfer mixture to a bowl;
add cherries and brandy. Cool mixture and
refrigerate for 24 hours. Peel and slice
bananas diagonally, add to fruit. Top with
shredded coconut, if desired. Serve fruit in
dessert dishes and top with whipped cream.