Sunbeam HP3400, HP2200 Poached Pears in Red Wine, Baked Custard, Rice Custard, Spiced Rhubarb

Recipes (continued)

Poached Pears in Red Wine

11/2 cups dry red wine

3/4 cup sugar

6 medium pears, peeled

3 thick strips lemon rind

1.Place wine and sugar into the slow cooker. Cover and cook on High until sugar is dissolved.

2.Place pears into the slow cooker, turning to coat well with sugar syrup. Add lemon peel, cover and cook on Low for 4-6 hours, or on High for 2-3 hours, turning occasionally to coat.

3.To serve remove pears from the slow cooker and place onto a serving plate. Pour syrup over pears. Serve with whipped cream if desired.

Baked Custard

3 eggs

2 tablespoons sugar

2 cups milk

1/2 teaspoon vanilla nutmeg

1.Beat eggs and sugar, add remaining ingredients.

2.Place into a greased heat-proof dish (select a dish that will fit into the slow cooker).

3.Cover custard with foil and place into the slow cooker. Pour 1 cup of water into the slow cooker. Cover and cook on Low for 6- 8 hours.

4.Serve warm or cold.

Rice Custard

1/2 cup cooked rice

3 eggs

3 tablespoons sugar

3 cups milk

1/2 teaspoon vanilla

30g butter nutmeg

1/2 cup raisins

1.Place rice into a greased heat-proof dish that will fit into the slow cooker.

2.Beat eggs and sugar, add remaining ingredients and add to the rice. Cover bowl with foil and place into the slow cooker.

3.Pour 1 cup water into the slow cooker. Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

4.Serve warm with cream or ice cream.

Spiced Rhubarb

750g rhubarb, cut into 2cm pieces

3/4 cup sugar

1/4 teaspoon cinnamon

3 whole cloves

1 teaspoon grated orange or lemon rind

2 tablespoons water

1.Combine rhubarb, sugar, cinnamon, cloves and rind in the slow cooker. Cover and cook on Low for 3-4 hours.

2.Serve hot with whipped cream or ice cream.

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