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Accompaniments Desserts
26
pears with ChoColate praline Cream
Serves 8
3 cups / 750ml water
11⁄2 cups / 375g sugar
8 firm ripe pears, peeled
600ml cream
2 x 35g Scorched Peanut Chocolate bars, crushed
Pureed fresh berries, for serving
1. Place water and sugar in the removable crockery
bowl. Cover with lid and cook on High setting for 1
hour or until the sugar dissolves. Stir once during this
time.
2. Cut the pears in half, remove the cores and place into
the removable crockery bowl. Cover with lid and cook
on Low setting 4-6 hours. Turn the pears once during
cooking. Remove pears, using a slotted spoon. Drain
on paper towel and chill.
3. Whip the cream until thick. Lightly fold half the
crushed confectionery bars through the cream.
4. Arrange two pear halves on each serving plate,top
with cream mixture, sprinkle with remaining crushed
confectionery bar and drizzle with pureed berries if
desired.
5. Served chilled.
It is not recommended to use the High or Auto
setting on these dessert recipes.
Note
CuCumber raita
2 Lebanese cucumbers, peeled and finely chopped
250ml plain yoghurt
1 teaspoon cumin
1 teaspoon grated fresh ginger
Salt and pepper, if desired
1. Combine all ingredients. Serve chilled.