Crock-Pot VersaWare Pro owner manual Vanilla Bean Custard, Optional coconut or nutmeg for topping

Poached Autumn Fruits with Vanilla -Citrus Broth

This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant in New York City

2 Granny Smith apples, peeled, cored (reserve cores), and halved 2 Bartlett pears, peeled, cored (reserve cores), and halved

1 orange, peeled and halved

5 tablespoons honey

1 vanilla bean, split and seeded

1 cinnamon stick

1/3 cup sugar

Water, enough to cover fruit Vanilla ice cream

1.Add apple and pear cores to the VersaWare® Pro stoneware. Squeeze the juice from the orange halves into the stoneware and add the orange halves, honey, vanilla bean and seeds, cinnamon stick, and sugar. Add the apple and pear halves and add just enough water to cover the fruit.

2.Stir lightly to combine and place stoneware in slow cooker heating base. Cover and cook on High for approximately 2 hours and test for doneness. Test with a knife to ensure fruit is tender.

3.Remove the fruit halves and reserve. Strain and reserve the poaching liquid, and pour liquid back into the stoneware. Discard solids. Place stoneware on stovetop set to low heat and simmer gently until the liquid reduces by half and thickens.

4.Dice the apple and pear halves and add them back into the reduced poaching liquid just long enough to re-warm the fruit. Drain and reserve the liquid from the fruit.

5.For individual servings, place fruit dice in bottom of bowl. Pour sauce around fruit and finish with a scoop of your favorite vanilla ice cream.

Serves 4-6

Vanilla Bean Custard

4 cups milk

1 cup heavy cream

7 eggs slightly beaten

1 cup sugar

4 teaspoons vanilla

4 vanilla bean stalks, scrapped

1/4 teaspoon salt

1/2 cup brown sugar Nonstick cooking spray

Optional coconut or nutmeg for topping

1.Pour milk and cream into VersaWare® Pro stoneware and cook on stovetop over medium-low heat until scalding (just below boiling 200ºF); set aside and let cool.

2.In a bowl combine eggs, salt, sugar, vanilla and vanilla bean, slowly add the cooled milk.

3.Rinse VersaWare® Pro stoneware and dry, spray with nonstick spray, and pour in custard mixture. Place stoneware in slow cooker heating base, cover, and cook on High for 2 -3 hours. Custard is done when a knife comes out clean when inserted.

4.To finish, sprinkle brown sugar on top and place in oven on broil uncovered for 2-3 minutes to caramelize the sugar on top of the custard.

5.Add nutmeg or coconut on top when serving. Serve warm.

Serves 8-10

60	Note: when using an electric stovetop, the heat diffuser	Note: when using an electric stovetop, the heat diffuser	61
	MUST ALWAYS be used with the VersaWare® Pro stoneware.	MUST ALWAYS be used with the VersaWare® Pro stoneware.

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6/2/08 10:54:37 AM