Morphy Richards 48795 Desserts, MUK Rev1 4/6/08 1511 Page, Rice pudding, Fruit compote, litres

48795 MUK Rev1 4/6/08 15:11 Page 18

	Desserts		Rice pudding		Fruit compote
Pears in Red Wine
				4.5 litres		4.5 litres
Strong red wine (Shiraz/Syrah) 500ml			Butter	40g	Dried mixed fruit, such as apples,
Firm pears		6	Pudding rice	150g	prunes, pears, apricots and peaches
Cinnamon stick		1	Sugar	150g		500g
Vanilla pod		1	Milk	11/2 litre	Sultanas	60g
Peel of half an orange			Pinch of nutmeg		Raisins	60g
Water		200ml	Method		Flaked almonds	35g
		150g
Fructose			Butter the inside of the		Caster sugar	5 tbsp
			ceramic pot. Add all
			ingredients and stir. Place the		Water	1 litre
	Method		ceramic pot on the slow
	Pour the wine into your		cooker base and cover with		Cointreau	5 tbsp
	ceramic pot and then place in		the lid. Cook for approximately
	the pears, making sure that		3 - 4 hours.
	they are sitting upright. Add				Method
	the remaining ingredients and				Place all ingredients, except
	cook for 5 hours. Once				the cointreau, in the ceramic
	cooked, remove pears, set a				pot. As the apple rings tend to
	side while you put the liquid				float to the surface and may
	into a frying pan and briskly				discolour, put them at the
	reduce by half or until you				bottom. Cook for
	have a consistency of double				approximately 5 - 7 hours.
	cream. Bear in mind that the				Transfer the fruit to a serving
	more you reduce the liquid, the				dish and allow to cool. Cool
	sweeter it will become. Serve				the fruit first before putting into
	with vanilla ice cream or a blob				a cut-glass dish. Stir in the
	of fromage frais.				cointreau and serve chilled.

Great because...

Pears are rich in soluble fibre which helps to control blood sugar and blood cholesterol levels.

It is a low calorie pudding with almost a third of your day’s fibre per serving.

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