Dessert recipes continued
Toffee Apples
Makes 20
20 small crisp red apples
20 wooden skewers
1 kg caster sugar
¼cup water
¼cup white vinegar
¼teaspoon cream of tartar Red food colouring
Wash apples and dry thoroughly; insert the skewers firmly. Place sugar, water, vinegar and cream of tartar into cooking vessel. Set Control Dial to No. 5; stir mixture until sugar has dissolved. Allow mixture to boil until temperature light goes out on the Control Dial, about 15 minutes. Add food colouring, a few drops at a time, until toffee is bright red in colour. Lightly grease two baking trays. Carefully and quickly dip the skewered apples into the toffee. Allow excess toffee to drip before placing onto greased trays. Repeat procedure with remaining apples and allow to set.
Brandied Fruits
Makes 6 to 8 servings
820g can apricot halves
250g dessert prunes, stones removed
½cup glace cherries
¾cup brandy
3 bananas
Shredded coconut, optional Whipped cream
Place apricots, syrup from can and prunes into cooking vessel. Heat to boiling on No. 5; reduce heat to Simmer and cook for
10 minutes. Transfer mixture to a bowl; add cherries and brandy. Cool mixture and refrigerate for 24 hours. Peel and slice bananas diagonally, add to fruit. Top with shredded coconut, if desired. Serve fruit in dessert dishes and top with whipped cream.
30
