Sunbeam HP5520 manual Poached Pears in Red Wine and Star Anise, Spiced Rhubarb and Berry Compote

Recipes continued

Poached Pears in Red Wine and Star Anise

Serves 4-6

1 ½ cups dry red wine

¾cup sugar 3 star anise

6 medium pears, peeled

3 thick strips lemon rind

1.Preheat slow cooker for 10 minutes on HIGH.

2.Place wine, sugar and star anise into the slow cooker. Cover and cook on HIGH until sugar is dissolved.

3.Place pears into the slow cooker, turning to coat well with sugar syrup. Add lemon peel, cover and cook on HIGH 1-1 ½ hours or LOW 3-4 hours, turning occasionally to coat.

4.To serve, remove pears from the slow cooker and place onto a serving plate. Pour syrup over pears. Serve with ice cream if desired.

Spiced Rhubarb and Berry Compote

Serves 4-6

2 bunches of rhubarb

500g frozen mixed berries ¾ cup sugar

1 cinnamon quill

3 whole cloves

1 teaspoon grated orange rind

1.Discard leaves from rhubarb. Wash stalks thoroughly and cut into 2cm pieces.

2.Combine all ingredients in the slow cooker.

3.Cover and cook on LOW 3-4 hours.

4.Serve hot with ice cream or with your favourite pudding.

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