Panasonic NN-S781, NN-T791, NN-S761 Cakes, Desserts and Slices, Cooking Guide, Ears With, C Aramel

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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