Aroma ARC-930SB Breakfast Oatmeal, cups Rolled oats not, Cups Apple juice Water Raisins Dash Salt

Breakfast Oatmeal
1-1/3 cups	rolled oats (not	quick cooking)
2 cups	apple juice
3/4 cup	water
1/3 cup	raisins
1 dash	salt

Add ingredients to the inner pot and stir. Place inner pot into the
rice cooker, cover and press the “STEAM/COOK” button. Halfway
through the steaming cycle, carefully open the lid, keeping hands and
face away to avoid steam burns and stir. Cover and continue cooking
until the rice cooker switches to keep warm mode. Allow to stand for 10
minutes before serving.
Wine-Poached Pears
4	small to medium pears, firm but ripe
2 cups	white wine (Reisling is suggested)
1/2 cup	sugar
1/2 tsp.	vanilla
-	whipped cream and toasted sliced almonds for
	garnish (optional)

Peel pears and remove core from bottom. Cut a slice from the bottom of each pear to form a flat base. Leave stem on top of pear. Add wine and sugar to the inner pot, and place inner pot into the rice cooker. Dip the pears into the wine mixture to coat, and lay them on their sides in the steam tray. Place the steam tray into the rice cooker, cover and press the “STEAM/COOK” button. Steam for about 20 minutes or until cooked (when the tip of a knife goes in easily). If pears are still firm, cook for another 3-5 minutes. Turn off the cooker. Using oven mitts, carefully remove steam tray from the rice cooker, taking care not to touch the sides of the inner pot, as it will be hot. Place steam tray aside and allow to cool. When pears are cool enough to handle, move them to a bowl. Add vanilla to liquid and pour over the pears. Chill or 1-2 hours or overnight in the refrigerator. Serve with whipped cream and toasted sliced almonds.

*For a dramatic pink blush, use red wine instead of white.

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