Cakes, Desserts and Slices

P

EARS WITH

C ARAMEL

S AUCE

Serves: 6 to 8

 

 

Ingredients:

 

 

Filling:

 

 

1⁄2 cup

dried apricots

 

1⁄4 cup

currants

 

1⁄4 cup

slivered almonds

1

tablespoon

brown sugar

 

2 tablespoons

peanut butter

 

Sauce:

 

 

2 tablespoons

butter

 

1⁄3 cup

brown sugar

 

125 ml

cream

 

3

teaspoons

cornflour

 

1

tablespoon

water

 

4

 

pears

1⁄2 lemon

 

 

juice of

Method:

Place all filling ingredients into small bowl and mix well. Place butter and brown sugar into large jug and cook on P7 for 2 minutes. Beat in cream. Combine cornflour and water. Stir into sauce. Cook on P7 for 3 minutes, stir halfway through. Peel and cut pears in half, remove cores and brush with lemon juice. Place pears into large flat dish. Divide filling mixture evenly and spread over pears. Pour sauce over and cook on P7 for 3 to 5 minutes.

B

UTTERSCOTCH

C USTARD AND

F RUIT

Serves: 6

 

 

Ingredients:

 

 

400 g

apples, peeled, cored and sliced

1⁄2 cup

chopped dried apricots

 

1⁄2 teaspoon

cinnamon

 

Custard:

 

 

1⁄2 cup

brown sugar

 

2

tablespoons

custard powder

 

1 cup

milk

 

2

tablespoons

butter

 

1

 

egg, lightly beaten

 

2

tablespoons

toasted slivered almonds

 

Method:

Combine fruit and cinnamon. Place into 6 individual ramekin dishes. Set aside. Combine sugar and custard powder. Gradually stir in milk and cook on P10 for 2 to 3 minutes, stirring halfway through cooking. Add butter and egg, beat until smooth. Pour equal amounts of custard over fruit and sprinkle with almonds. Cook on P10 for 4 to 6 minutes.

B AKED

A PPLES

Serves: 4

 

 

Ingredients:

 

4

 

 

large cooking apples

3

tablespoons

butter

4

tablespoons

brown sugar

100 g

 

chopped raisins

2 tablespoons

chopped pecans

4

tablespoons

golden syrup

Method:

Core and score the skin around the middle of apple. Cream butter and sugar until soft. Add raisins and pecans. Fill the centre of apples with stuffing. Place into shallow casserole dish. Pour one tablespoon of golden syrup over each apple. Cook on P10 for 8 to

10 minutes or until soft. Let stand, 2 to 3 minutes, before serving.

C INNAMON

P

OACHED

P EARS

 

 

 

 

 

 

Serves: 4

 

 

R

e c ip

e

P

r o

m

p tin g

 

 

 

 

 

 

 

Ingredients:

 

 

 

 

 

 

 

 

 

1⁄2 cup

 

water

 

 

 

 

 

 

 

1⁄4 cup

 

caster sugar

 

 

 

 

 

 

 

1⁄2 teaspoon

 

cinnamon

 

 

 

 

 

 

 

4

 

pears, peeled and sliced

 

 

 

 

 

 

Method:

 

 

 

 

 

 

 

 

 

Combine water, caster sugar and cinnamon in 1-litre

 

 

 

 

 

 

jug. Cook on P10

 

for 2 minutes. Place the pears in

 

 

 

 

 

 

2-litre dish. Pour over syrup and cover. Cook on P10

 

 

 

 

 

 

for 6 to 8 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Butterscotch Custard and Fruit

Cooking Guide

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Panasonic NN-S781, NN-T791, NN-S761 manual Filling, Custard
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NN-S781, NN-S761, NN-T791 specifications

The Panasonic NN-S761, NN-T791, and NN-S781 are standout models in the world of microwaves, each delivering impressive performance and innovative features tailored to meet diverse culinary needs.

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In conclusion, whether you choose the NN-S761, NN-T791, or NN-S781, Panasonic provides high-quality microwaves that incorporate advanced inverter technology, user-friendly features, and efficient designs. Each model ensures consistently delicious results, making mealtime easier and more enjoyable for families and individuals alike. Panasonic continues to be a trusted name in kitchen appliances, consistently adding innovation that suits any cooking style or requirement.
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