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Cakes, Desserts and Slices
SWEET BERRY SAUCE
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 cornflour
Method:
Combine sugar and water in a 3-litre bowl. Cook on
P10 for 2 to 3 minutes. Add berries. Cook on P10 for 3
to 4 minutes. Blend water and cornflour. Mix into berry
sauce. Cook on P10 for 2 minutes. Serve hot or cold
with ice cream.
CINNAMON POACHED PEARS
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 P10 for 2 minutes. Place the pears in a
2-litre dish. Pour over syrup and cover. Cook on P10
for 6 to 8 minutes.
Tip:
To soften butter cook on P5 for 10 to 20 seconds.
FIGS IN RIESLING AND HONEY
Serves 4
Ingredients:
8 firm figs
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 figs place into a 2 litre dish
Combine Riesling, and honey and pour over figs.
Cook on P7 for 6 to 8 minutes
Remove figs from syrup, set aside
Add lemon juice and rind to syrup and cook on P10 for
3 to 4 minutes or until slightly reduced.
Pour syrup over figs and allow to cool. Serve with ice
cream or cream and sprinkle with pistachio nuts.
FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on turntable.
Apples - poached 500 g P10 8 Add 300 ml of water. Only half fill dish. Cover.
Apples - stewed 500 g P10 6 Only half fill dish. Cover.
Peaches - poached 500 g P10 4 - 5 Add 300 ml of water. Only half fill dish. Cover.
Pears - poached 500 g P10 6 - 7 Add 300 ml of water. Only half fill dish. Cover.
Plums - poached 500 g P10 8 Add 300 ml of water. Only half fill dish. Cover.
Plums - stewed 500 g P10 8 - 10 Add 30 ml (2 tbsp) of water. Only half fill dish. Cover.
Rhubarb - stewed 500 g P10 5 Only half fill dish. Cover.
Cooking Fruit by Micro Power