Poached Pears In Red Wine And Star Anise; Spiced Rhubarb And Berry Compote - Sunbeam HP005 Instruction/Recipe Booklet

Recipes continued

Poached Pears in Red Wine and Star Anise

Serves 4-6
1 ½ cups dry red wine
¾ cup sugar
3 star anise
6 medium pears, peeled
3 thick strips lemon rind
1.Preheat slow cooker for 10 minutes on
high.
2.Place wine, sugar and star anise into the
slow cooker. Cover and cook on 2 until
sugar is dissolved.
3.Place pears into the slow cooker, turning
to coat well with sugar syrup. Add lemon
peel, cover and cook on heat setting 2 for
1 -1 ½ hours or heat setting 1 for 3-4
hours, turning occasionally to coat.
4.To serve, remove pears from the slow
cooker and place onto a serving plate. Pour
syrup over pears. Serve with ice cream if
desired.
22

Spiced Rhubarb and Berry Compote

Serves 4-6
2 bunches of rhubarb
500g frozen mixed berries
¾ cup sugar
1 cinnamon quill
3 whole cloves
1 teaspoon grated orange rind
1.Discard leaves from rhubarb. wash stalks
thoroughly and cut into 2cm pieces.
2.Combine all ingredients in the slow cooker.
3.Cover and cook on heat setting 1 for 3-4
hours.
4.Serve warm with custard, ice cream or with
your favourite pudding.