10
Pears Savoy-Style
Pears, thinly sliced
butter
sugar
cream
Preheat Grill. Peel, halve and core pears then thinly slice. Melt butter
in Raclette Pans on the Lower Plate. Arrange pears in a fan shape and
sprinkle with sugar. Place Raclette Pans on top of Grill Plate and cook
for a few minutes until pears turn soft. Pour some cream over them and
place Raclette Pans on the Lower Plate. Cook gently until the sauce is
slightly caramelized.
Fondue Scampi
1 clove
garlic, cut in half
13 oz. (364 g)
Gruyère cheese
7 oz. (196g)
Emmentaler cheese
1 tsp. (5 ml)
cornstarch
1-1/2 cups (375 ml)
Rosé wine
1 tsp. (5ml)
lemon juice
1 shot
Kirsch
1 tsp. (5 ml)
dried dill
Crusty French or Italian bread,
cut into bit sized pieces
10 oz. (280 g)
frozen (cooked and shelled) shrimp
Thaw shrimp.
Preheat the grill. While the grill is preheating, rub the inside of a fondue
pot with garlic. Put coarsely grated cheeses, cornstarch, Rosè and
lemon juice into the fondue pot. Stir and heat on stove top – do not boil.
Stir until smooth then add Kirsch and dill. Stir until smooth.
Lower Grill Temperature Control to a medium setting and place fondue
pot on the smooth-faced side of the Reversible Plate to keep the fondue
warm. Dip bread pieces and shrimp into fondue.
