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Cakes, Desserts and Slices
Cooking Fruit by Micro Power
FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on turntable.
Apples - poached 500 g High 8 Add 300 ml of water. Only half fi ll dish. Cover.
Apples - stewed 500 g High 6 Only half fi ll dish. Cover.
Peaches - poached 500 g High 4 - 5 Add 300 ml of water. Only half fi ll dish. Cover.
Pears - poached 500 g High 6 - 7 Add 300 ml of water. Only half fi ll dish. Cover.
Plums - poached 500 g High 8 Add 300 ml of water. Only half fi ll dish. Cover.
Plums - stewed 500 g High 8 - 10 Add 30 ml (2 tbsp) of water. Only half fi ll dish. Cover.
Rhubarb - stewed 500 g High 5 Only half fi ll dish. Cover.
S
WEET
B
ERRY
S
AUCE
Makes: Approximately 2 cups
Ingredients:
1
⁄
2
cup caster sugar
1
⁄
2
cup water
500 g berries, halved if large
2 tablespoons water
1 tablespoon cornfl our
Method:
Combine sugar and water in a 3-litre bowl. Cook on
High for 2 to 3 minutes. Add berries. Cook on High
for 3 to 4 minutes. Blend water and cornfl our. Mix
into berry sauce. Cook on High for 2 minutes. Serve
hot or cold with ice cream.
C
INNAMON
P
OACHED
P
EARS
Serves: 4
Ingredients:
1
⁄
2
cup water
1
⁄
2
cup caster sugar
1
⁄
2
teaspoon cinnamon
4 pears, peeled and sliced
Method:
Combine water, caster sugar and cinnamon in a 1-litre
jug. Cook on High for 2 minutes. Place the pears in a
2-litre dish. Pour over syrup and cover. Cook on High
for 6 to 8 minutes.
Tip:
To soften butter cook on Med for 10 to 20 seconds.
S
TIRRED
C
USTARD
Makes: Approximately 400 ml
Ingredients:
3 tablespoons sugar
2 tablespoons custard powder
1
1
⁄
2
cups milk
2 egg yolks, lightly beaten
1 teaspoon vanilla essence
Method:
Combine sugar and custard powder in 4-cup jug.
Gradually stir in milk until smooth. Cook on Med-High
for 4 to 5 minutes, stirring halfway through cooking. Add
egg yolks and mix well. Cook on Med-High for further
30 to 60 seconds. Add vanilla, stir well and serve.
F
IGS IN
R
IESLING AND
H
ONEY
Serves 4
Ingredients:
8 fi rm fi gs
1
1
⁄
2
cups Riesling wine
80 ml honey
1 teaspoon lemon juice
1 teaspoon grated lemon rind
2 tablespoons chopped pistachio nuts
Method:
Wash and stem the fi gs place into a 2 litre dish
Combine Riesling, and honey and pour over fi gs.
Cook on Med-High for 6 to 8 minutes.Remove fi gs
from syrup, set aside. Add lemon juice and rind to
syrup and cook on High for 3 to 4 minutes or until
slightly reduced. Pour syrup over fi gs and allow to
cool. Serve with ice cream or cream and sprinkle
with pistachio nuts.
C
HOCOLATE
P
AˆT É
Makes 24 x 8 cm loaf tin
Ingredients:
300 g dark chocolate
400 g can condensed milk
1 cup brazil nuts
1
⁄
2
cup hazelnuts
1
⁄
3
cup glace cherries
1
⁄
2
cup sultanas
Method:
Break chocolate into pieces and place with
condensed milk in a 2-litre dish. Cook on Med-High
for 3 to 5 minutes, stirring twice during cooking. Fold
through nuts and fruits. Line a 24 x 8 cm loaf tin with
foil and
pour in the mixture. Chill for several hours or until
set. Turn out and serve thinly sliced.