Cuisinart Cook Central MSC-400, Instruction Booklet

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29
Poached Pears
Poached pears can be enjoyed simply with
whipped cream or a rich vanilla ice cr eam.
Settings: Br own/Sauté
Slow Cook
Makes 8 servings
2 cups white Zinfandel, or other
sweet rosé wine
6 cups water
¼ cup granulated sugar
1 vanilla bean, halved and seeds
scraped (or 1½ teaspoons pure
vanilla extract)
1 two-inch piece orange peel, bitter
white pith removed
2 tablespoons fresh lemon juice
pinch kosher salt
4 firm pears; peeled, halved and
cored
1. Put all of the ingr edients, except the pears,
into the cooking pot of the Multicooker.
2. Cover and set to Br own/Sauté at 375°F to
bring to a boil.
3. Once boiling, uncover and r educe
temperature to 300°F and allow to simmer
for about 30 minutes to reduce mixtur e
slightly.
4. Add the pears, cover and switch unit to
Slow Cook on High for 2 hours. When
finished pears should be just tender. Y ou
should be able to pierce the fruit with the
tip of a paring knife, getting little resistance.
If overcooked, the pears will be mushy , if
undercooked, they will be tough and grainy .
All pears are dif ferent, so if you find that
they need additional time, add another 30
minutes and check after every 10 minutes.
5. Once pears ar e properly poached, car efully
remove with a slotted spoon and r eserve on
a platter.
6. If a serving sauce is desir ed, switch the unit
to Brown/Sauté at 375°F for 30 minutes,
uncovered to r educe liquid to a light syrup.
7. Serve pears warm or at r oom temperature,
with some of the poaching syrup poured
over them.
Nutritional information per ser ving
(based on 8 servings):
Calories 101 (1% from fat) • carb. 16g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 24mg
• calc. 9mg • fiber 2g
Fruit Crisp
No need to turn on your oven to enjoy
the taste of homemade pie.
Settings: Brown/Sauté
Slow Cook
Makes 10 servings
Crumb T opping:
1 cup unbleached, all-purpose flour
1 cup rolled oats
2
⁄
3
cup packed light brown sugar
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
12 tablespoons unsalted butter
Filling:
3 Bosc pears, peeled, cored and cut
into ½-inch chunks
3 peaches, cut into ½-inch chunks
6 small plums, cut into ½-inch chunks
1 cinnamon stick
½ cup granulated sugar
¼ cup tapioca starch
1 teaspoon pure vanilla extract
½ teaspoon ground ginger
¼ teaspoon orange zest
¼ teaspoon kosher salt
¼ teaspoon ground nutmeg
1. Combine all crumb topping ingr edients
except the butter in a medium bowl and set
aside.
2. Add the butter to the cooking pot of the
Multicooker set to Brown/Sauté at 350˚F .
When the butter is hot and foamy, add the
crumb topping ingredients and cook,
stirring frequently , until toasted and dark
golden brown, about 12 to 15 minutes.
3. Remove crumb topping to a baking sheet
lined with parchment paper and set aside
to cool completely. Car efully wipe out the
cooking pot and retur n to unit.
4. Gently toss together all r emaining
ingredients in the cooking pot. Cover and
set to Slow Cook on High for 3½ hours.
(Start checking fruit at 3 hours to be sure it
is not getting mushy.)
5. Once fruit is tender and juices have
become a shiny, glaze-like sauce, top
evenly all over with crumb coating.