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Cakes, Desserts and Slices
PEARS WITH CARAMEL SAUCE
Serves: 6 to 8
Ingredients:
Filling:
1
⁄2 cup dried apricots
1
⁄4
cup currants
1
⁄4 cup slivered almonds
1 tablespoon brown sugar
2 tablespoons peanut butter
Sauce:
2 tablespoons butter
1
⁄3 cup brown sugar
125 ml cream
3 teaspoons cornflour
1 tablespoon water
4 pears
juice of
1
⁄
2 lemon
Method:
Place all filling ingredients into small bowl and mix
well. Place butter and brown sugar into large jug and
cook on P7 for 2 minutes. Beat in cream. Combine
cornflour and water. Stir into sauce. Cook on P7 for
3 minutes, stir halfway through. Peel and cut pears
in half, remove cores and brush with lemon juice.
Place pears into large flat dish. Divide filling mixture
evenly and spread over pears. Pour sauce over and
cook on P7 for 3 to 5 minutes.
B
UTTERSCOTCH CUSTARD AND FRUIT
Serves: 6
Ingredients:
400 g apples, peeled, cored and sliced
1
⁄2 cup chopped dried apricots
1
⁄2 teaspoon cinnamon
Custard:
1
⁄2 cup brown sugar
2 tablespoons custard powder
1 cup milk
2 tablespoons butter
1 egg, lightly beaten
2 tablespoons toasted slivered almonds
Method:
Combine fruit and cinnamon. Place into 6 individual
ramekin dishes. Set aside. Combine sugar and
custard powder. Gradually stir in milk and cook on
P10 for 2 to 3 minutes, stirring halfway through
cooking. Add butter and egg, beat until smooth. Pour
equal amounts of custard over fruit and sprinkle with
almonds. Cook on P10 for 4 to 6 minutes.
BAKED APPLES
Serves: 4
Ingredients:
4 large cooking apples
3 tablespoons butter
4 tablespoons brown sugar
100 g chopped raisins
2 tablespoons chopped pecans
4 tablespoons golden syrup
Method:
Core and score the skin around the middle of apple.
Cream butter and sugar until soft. Add raisins and
pecans. Fill the centre of apples with stuffing. Place
into shallow casserole dish. Pour one tablespoon of
golden syrup over each apple. Cook on P10 for 8 to
10 minutes or until soft. Let stand, 2 to 3 minutes,
before serving.
C
INNAMON POACHED
PEARS
Serves: 4
Ingredients:
1
⁄2 cup water
1
⁄
4 cup caster sugar
1
⁄2 teaspoon cinnamon
4 pears, peeled and sliced
Method:
Combine water, caster sugar and cinnamon in 1-litre
jug. Cook on P10 for 2 minutes. Place the pears in
2-litre dish. Pour over syrup and cover. Cook on P10
for 6 to 8 minutes.
Butterscotch Custard and Fruit
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Cooking Guide