AEG MCD1751E manual Pears in chocolate sauce, Fiery drink, Chocolate with cream, Drinks & desserts

Drinks & desserts

France

Pears in chocolate sauce

Total cooking time: approx. 12-16 minutes

Utensils: Bowl with lid (2 Iitre capacity)

	Bowl with lid (1 Iitre capacity)
Ingredients
4	pears (600 g)
60 g	sugar
1	packet of vanilla sugar (10 g)
1 tbsp	pear liqueur, 30% proof
150 ml	water
130 g	plain chocolate, broken into pieces
100 g	crème fraiche

Niederlande

Fiery drink

for 10 portions

Total cooking time: approx. 9-11 minutes

Utensils: Bowl with lid (2 Iitre capacity) Ingredients

500 ml	white wine
500 ml	red wine, dry
500 ml	rum, 54% proof

1whole orange, untreated

3cinnamon sticks

75 g	sugar
10 tsp	rock candy

Österreich

Chocolate with cream

for 1 portion

Total cooking time: approx. 1-2 minutes

Utensils: Large cup (200 ml capacity) Ingredients

150 ml	milk
30 g	plain chocolate, grated
30 ml	cream
	chocolate vermicelli

1.Peel the pears, keeping them whole.

2.Put sugar, vanilla sugar, liqueur and water into the

bowl. Stir and heat.

1-2 min. 800 W

3.Place the pears in the juice, cover and cook.

9-11 min. 800 W

Take the pears out of the juice and allow to cool.

4.Put 50 ml of the juice in the small bowl, add the cream

and chocolate. Cover and heat.

2-3 min. 800 W

5.Stir the sauce well and pour over the pears to serve.

Tip: You could also serve this with vanilla ice cream.

1.Pour the alcohol into the bowl. Peel the orange so that the peel is thin and put this in the alcohol together

with the cinnamon and sugar. Cover and heat.

9-11 min. 800 W

Remove the peel and cinnamon. Put one teaspoon of the rock candy into each grog glass, top up with the fiery drink and serve.

1.Pour the milk into the cup. Add the chocolate, stir and

heat. Stir occasionally.

approx. 1-2 min. 800 W

2.Whip the cream until stiff and spoon this on top of the chocolate. Serve garnished with chocolate vermicelli.

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