Kambrook KSC650 manual Recipes, Baked Apples, Poached Pears In Red Wine, Bread & Butter Pudding

RECIPES

BAKED APPLES

Serves 8-10

1 cup dried fruits ½ cup brown sugar

2 teaspoons cinnamon

4 tablespoons/80g butter

8-10 small Granny Smith apples, washed and cored

4 cups/1 litre water

2 tablespoons sugar

Mix together the dried fruits, brown sugar, cinnamon and butter. Fill the centre of each apple with the dried fruit mixture and place upright in the removable crockery bowl.

Combine water and sugar and pour into the removable crockery bowl, cover with lid and cook on LOW setting for 4-5 hours. Serve warm with custard, cream or ice-cream.

POACHED PEARS IN RED WINE

Serves 8-10

4 cups/1 litre dry red wine

2 cups brown sugar

8-10 medium pears, carefully peeled Peel of 1 lemon, cut in strips.

Put wine and sugar in the removable crockery bowl. Cover with lid and cook on HIGH setting until the sugar is dissolved. Place the pears into the removable crockery bowl, turn the pears to coat in the wine mixture, then stand pears upright in the mixture. Add the lemon peel, cover with lid and cook on LOW setting for 4-5 hours, turning occasionally or basting with the wine mixture. Serve pears drizzled with the wine mixture.

NOTE: Pears can have the stems left intact or removed depending on presentation preference.

BREAD & BUTTER PUDDING

Serves 8-10

8-10 slices bread, lightly buttered

1 cup mixed dried fruit

½cup sugar 4 x 60g eggs

5 cups/1¼ litres milk

2 teaspoons vanilla essence

Layer half of the bread slices, buttered side up, in a greased heatproof dish that will fit in the removable crockery bowl. Add a layer of fruit and sugar over the bread and continue the layers until all bread is used. Lightly beat the eggs, milk and vanilla together, gently pour over the bread. Allow to stand for 30 minutes. Cover dish with foil and secure edge with kitchen string. Place a small trivet or upturned heatproof saucer into the removable crockery bowl and add 1 litre of water. Place prepared pudding bowl onto the trivet, cover with lid and cook on LOW setting for 4-5 hours. Serve with whipped cream and a sprinkle of cinnamon.

NOTE: Replenish water in the removable crockery bowl during the cooking time if required. Ensure the water does not ingress into the pudding bowl or dish.

NOTE: All recipes use Australian Standard measuring cups and spoons.

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