Cuisinart Griddler Combo CGR-55C, Instruction/Recipe Booklet

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Grilled Pound Cake with Cinnamon Glazed Pears
Makes 8 servings
2 large pears, firm but ripe, peeled, halved and cored
2 teaspoons (10 ml) fresh lemon juice
1 tablespoon (15 ml) unsalted butter, melted
1 tablespoon (15 ml) light brown sugar
1 teaspoon (5 ml) ground cinnamon
2 tablespoons (30 ml) unsalted butter, softened
8 slices pound cake, ½-inch (1.25 cm) thick
Fit the Cuisinart
®
Griddler
™
Combo with one griddle plate and one grill plate;
preheat both to high.
Cut each pear half into eight slices. Place in a medium bowl with lemon juice; toss
gently. Add butter, brown sugar and cinnamon. Stir gently to coat. Let stand for 15
minutes.
Brush softened butter on each side of each slice of pound cake.
Once preheated, arrange the pears in a single layer on the griddle plate; cook 3 to
4 minutes per side, or until tender and caramelized. While the pears are cooking,
arrange the pound cake on the preheated grill plate. Grill 3 to 4 minutes per side,
until browned and warm.
Serve pears on the warmed pound cake.
Nutritional information per serving:
Calories 180 (49% from fat) • carb. 23g • pro. 2g • fat 10g • sat. fat 6g • chol. 80mg • sod. 120mg
• calc. 20mg • fiber 2g
Crêpes with
Berries and Sweetened Cream
This delicious dessert is a great idea to serve for your next special occasion.
Makes 4 crêpes
Crêpes
1 tablespoon (15 ml) unsalted butter
¼ cup (50 ml) whole milk
1
/
3
cup (75 ml) unbleached, all-purpose flour
1
/
8
teaspoon (0.5 ml) table salt
2 teaspoons (10 ml) granulated sugar
1 large egg
¼ teaspoon (1 ml) pure vanilla extract
Chocolate Sauce
3 ounces (85 g) semisweet chocolate, chopped (or about 1 /
3
cup (75 ml)
semisweet chocolate chips)
¼ cup (50 ml) heavy cream
½ tablespoon (7 ml) light corn syrup
¼ teaspoon (1 ml) pure vanilla extract
pinch sea salt
Vanilla Whipped Cream
½ cup (125 ml) heavy cream
¼ teaspoon (1 ml) pure vanilla extract
2 teaspoons (10 ml) granulated sugar
1
1
/
3
cups (325 ml) mixed berries
(raspberries, blueberries, strawberries)
Prepare the crêpes:
Melt butter with the milk in a small saucepan over low heat.
While butter is melting, combine the flour, salt and sugar in a medium bowl. Whisk
to combine. Whisk in the egg and vanilla until mixture resembles a thick and sticky
batter. Whisk in the milk and butter mixture until the batter is smooth. If time
allows, leave the batter to rest in the refrigerator for 30 minutes.
Prepare the chocolate sauce:
Place the chocolate in a medium bowl; reserve.
In a small, heavy-bottomed saucepan, combine the cream, corn syrup, vanilla and
salt. Set over low heat and bring to a strong simmer. Immediately pour over the
reserved chocolate and let sit for five minutes before whisking to combine.
Reserve.
Prepare the vanilla whipped cream:
In a large bowl, whisk the cream, vanilla and sugar together until medium-stiff
peaks have formed. Reserve.
Fit the Cuisinart
®
Griddler
™
Combo with the griddle plates and preheat both to
medium.
Once the grill is preheated, pour ¼ cup (50 ml) batter onto each griddle plate and
spread out very thin and evenly with a small offset spatula or small silicone
spatula. Cook the crêpes for 2 to 3 minutes, until the edges start to brown; flip and
cook for an additional 1 to 2 minutes. Repeat to finish batter.
Serve each with a dollop of the vanilla cream and fresh berries; drizzle the
chocolate sauce over.
Nutritional information per serving (1 crêpe):
Calories 400 (60% from fat) • carb. 35g • pro. 5g • fat 27g • sat. fat 16g • chol. 125mg • sod. 190mg
• calc. 95mg • fiber 3g