34
Recipes
Pears in chocolate sauce
Total cooking time: approx. 8-13 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Bowl with lid (1 Iitre capacity)
Ingredients
4
pears (600 g)
60 g
sugar
1 pack
vanilla sugar (10 g)
1 tbsp
pear liqueur, 30 % proof
150 ml
water
130 g
plain chocolate pieces
100 g
cream (crème fraîche)
1. Peel the pears, keeping them whole.
2. Put sugar, vanilla sugar, liqueur and water into the
bowl. Stir and heat.
1-2 min.
900 W
3. Place the pears in the juice, cover and cook.
5-8 min.
900 W
Take the pears out of the juice and allow to cool.
4. Put 50 ml of the juice in the small bowl, add the cream
and chocolate. Cover and heat.
2-3 min.
900 W
5. Stir the sauce well and pour over the pears to serve.
Tip:
You could also serve this with vanilla ice cream.
Berry jelly with vanilla sauce
Total cooking time: approx. 8-12 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
150 g
redcurrants, washed and sorted
150 g
strawberries, washed and sorted
150 g
raspberries, washed and sorted
250 ml
white wine
100 g
sugar
50 ml
lemon juice
8
gelatine sheets
300 ml
milk
flavouring from
1
/
2
vanilla pod
30 g
sugar
15 g
cornflour
Tip: You can also use frozen fruit once it is defrosted.
1. Reserve some of the fruit for decoration. Puree the rest
of the berries with the wine. Put into the bowl and
cook cover.
5-7 min.
900 W
Add sugar and lemon juice.
2. Leave gelatine in cold water for 10 minutes to soften.
Remove and squeeze out water. Stir gelatine into the
hot fruit until it dissolves. Put the jelly into the fridge
to set.
3. To make the vanilla sauce, put the milk in a bowl. Slice
the vanilla pod open and scrape out the vanilla
flavouring. Stir the flavouring, sugar and cornflour
into the milk and cover before cooking. Stir
occasionally during cooking and to finish.
3-5 min.
900 W
4. Tip the set jelly onto a plate and garnish with the
whole berries. Serve with the vanilla sauce.
Fiery drink
for 30 servings
Total cooking time: approx. 8-10 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
500 ml
white wine
500 ml
dry red wine
500 ml
rum, 54 % proof
1
whole orange
3
cinnamon sticks
75 g
sugar
10 tsp
rock candy
1. Pour the alcohol into the bowl. Peel the orange so that
the peel is thin and put this in the alcohol together
with the cinnamon and sugar.
Cover and heat.
8-10 min.
900 W
2. Remove the peel and cinnamon. Put one teaspoon of
the rock candy into each grog glass, top up with the
fiery drink and serve.
1. AG-71+72D-EU English 22/11/2005 15:05 Page 34
