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Cakes, Desserts and Slices
P
EARS WITH
C
ARAMEL
S
AUCE
Serves: 6 to 8
Ingredients:
Filling:
1
⁄
2
cup
dried apricots
1
⁄
4
cup
currants
1
⁄
4
cup
slivered almonds
1 tablespoon
brown sugar
2 tablespoons
peanut butter
Sauce:
2 tablespoons
butter
1
⁄
3
cup
brown sugar
125 ml
cream
3 teaspoons
cornflour
1 tablespoon
water
4
pears
juice of
1
⁄
2
lemon
Method:
Place all filling ingredients into small bowl and mix
well. Place butter and brown sugar into large jug and
cook on P7 for 2 minutes. Beat in cream. Combine
cornflour and water. Stir into sauce. Cook on P7 for
3 minutes, stir halfway through. Peel and cut pears
in half, remove cores and brush with lemon juice.
Place pears into large flat dish. Divide filling mixture
evenly and spread over pears. Pour sauce over and
cook on P7 for 3 to 5 minutes.
B
UTTERSCOTCH
C
USTARD AND
F
RUIT
Serves: 6
Ingredients:
400 g
apples, peeled, cored and sliced
1
⁄
2
cup
chopped dried apricots
1
⁄
2
teaspoon
cinnamon
Custard:
1
⁄
2
cup
brown sugar
2 tablespoons
custard powder
1 cup
milk
2 tablespoons
butter
1
egg, lightly beaten
2 tablespoons
toasted slivered almonds
Method:
Combine fruit and cinnamon. Place into 6 individual
ramekin dishes. Set aside. Combine sugar and
custard powder. Gradually stir in milk and cook on
P10 for 2 to 3 minutes, stirring halfway through
cooking. Add butter and egg, beat until smooth. Pour
equal amounts of custard over fruit and sprinkle with
almonds. Cook on P10 for 4 to 6 minutes.
B
AKED
A
PPLES
Serves: 4
Ingredients:
4
large cooking apples
3 tablespoons
butter
4 tablespoons
brown sugar
100 g
chopped raisins
2 tablespoons
chopped pecans
4 tablespoons
golden syrup
Method:
Core and score the skin around the middle of apple.
Cream butter and sugar until soft. Add raisins and
pecans. Fill the centre of apples with stuffing. Place
into shallow casserole dish. Pour one tablespoon of
golden syrup over each apple. Cook on P10 for 8 to
10 minutes or until soft. Let stand, 2 to 3 minutes,
before serving.
C
INNAMON
P
OACHED
P
EARS
Serves: 4
Ingredients:
1
⁄
2
cup
water
1
⁄
4
cup
caster sugar
1
⁄
2
teaspoon
cinnamon
4
pears, peeled and sliced
Method:
Combine water, caster sugar and cinnamon in 1-litre
jug. Cook on P10 for 2 minutes. Place the pears in
2-litre dish. Pour over syrup and cover. Cook on P10
for 6 to 8 minutes.
Butterscotch Custard and Fruit
Recipe Prompting
Cooking Guide