Panasonic NN-ST641W manual Cooking Fruit by Micro Power, Cakes, Desserts and Slices

Cooking Fruit by Micro Power

FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on turntable.

Apples - poached	500 g	High	8	Add 300 ml of water. Only half fill dish. Cover.
Apples - stewed	500 g	High	6	Only half fill dish. Cover.
Peaches - poached	500 g	High	4 - 5	Add 300 ml of water. Only half fill dish. Cover.
Pears - poached	500 g	High	6 - 7	Add 300 ml of water. Only half fill dish. Cover.
Plums - poached	500 g	High	8	Add 300 ml of water. Only half fill dish. Cover.
Plums - stewed	500 g	High	8 - 10	Add 30 ml (2 tbsp) of water. Only half fill dish. Cover.
Rhubarb - stewed	500 g	High	5	Only half fill dish. Cover.

SWEET BERRY SAUCE

Makes: Approximately 2 cups

Ingredients:
1⁄2	cup	caster sugar
1⁄2	cup	water
500 g		berries, halved if large
2 tablespoons		water
1 tablespoon		cornflour

Method:

Combine sugar and water in a 3-litre bowl. Cook on High for 2 to 3 minutes. Add berries. Cook on High for 3 to 4 minutes. Blend water and cornflour. Mix into berry sauce. Cook on High for 2 minutes. Serve hot or cold with ice cream.

CINNAMON POACHED PEARS

Serves: 4
Ingredients:
1⁄2 cup	water
1⁄2cup	caster sugar
1⁄2 teaspoon	cinnamon
4	pears, peeled and sliced

Method:

Combine water, caster sugar and cinnamon in a 1-litre jug. Cook on High for 2 minutes. Place the pears in a 2-litre dish. Pour over syrup and cover. Cook on High for 6 to 8 minutes.

Tip:

To soften butter cook on Med for 10 to 20 seconds.

STIRRED CUSTARD

Makes: Approximately 400 ml

Ingredients:
3 tablespoons	sugar
2 tablespoons	custard powder
11⁄2 cups	milk
2	egg yolks, lightly beaten
1 teaspoon	vanilla essence

Method:

Combine sugar and custard powder in 4-cup jug. Gradually stir in milk until smooth. Cook on Med-High for 4 to 5 minutes, stirring halfway through cooking. Add egg yolks and mix well. Cook on Med-High for further 30 to 60 seconds. Add vanilla, stir well and serve.

FIGS IN RIESLING AND HONEY

Serves 4
Ingredients:
8	firm figs
11⁄2	cups Riesling wine
80 ml	honey
1 teaspoon	lemon juice
1 teaspoon	grated lemon rind
2 tablespoons	chopped pistachio nuts

Method:

Wash and stem the figs place into a 2 litre dish Combine Riesling, and honey and pour over figs. Cook on Med-High for 6 to 8 minutes.Remove figs from syrup, set aside. Add lemon juice and rind to syrup and cook on High for 3 to 4 minutes or until slightly reduced. Pour syrup over figs and allow to cool. Serve with ice cream or cream and sprinkle with pistachio nuts.

CHOCOLATE PAˆT É

Makes 24 x 8 cm loaf tin

Ingredients:
300 g		dark chocolate
400 g		can condensed milk
1 cup		brazil nuts
1⁄2	cup	hazelnuts
1⁄3	cup	glace cherries
1⁄2	cup	sultanas

Method:

Break chocolate into pieces and place with condensed milk in a 2-litre dish. Cook on Med-High for 3 to 5 minutes, stirring twice during cooking. Fold through nuts and fruits. Line a 24 x 8 cm loaf tin with foil and

pour in the mixture. Chill for several hours or until set. Turn out and serve thinly sliced.

Cakes, Desserts and Slices

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