GB-53
Recipes
ENGLISH
France
Pears in chocolate sauce
Poires au chocolat
Total cooking time: approx. 8-14 minutes
Utensils required:
bowl with lid (2 litres size)
bowl with lid (1 litre size)
Ingredients
4
pears (500 g)
60
g
sugar
1 pack.
vanilla sugar (10 g)
1
tbsp
pear liqueur, 30 vol - %
150 ml
water
130 g
plain chocolate
100 g
cream (crème fraiche)
Preparation
1. Peel the pears whole.
2. Put the sugar, the vanilla sugar, the liqueur and the
water in the larger bowl and stir. Cover and heat.
1-2 min.
900 W
3. Lay the pears in the liquid, cover and microwave.
6-10 min.
900 W
Remove the pears from the liquor and leave to cool.
4. Put 50 ml of the pear liquor in the smaller bowl.
Add the grated chocolate and the cream and stir.
Cover and heat.
1-2 min.
900 W
5. Give the sauce a good stir. Pour it over the pears
and serve.
Tip:
Can be served with a scoop of vanilla ice-cream.
Austria
Chocolate with Cream
“Schokolade mit Schlagobers” makes 1 serving
Total cooking time: approx. 1 minute
Utensils:
Large cup (200 ml content)
Ingredients
150 ml
Milk
30
g
Block chocolate, shredded
30
ml
Heavy whipping cream
Chocolate granules
Preparation
1. Pour milk into cup. Add block chocolate to the milk,
stir and heat.
Stir occasionally during heating.
approx. 1 min.
900 W
2. Beat cream until stiff, place on top of chocolate,
garnish with chocolate granules and serve.
Netherlands
Fiery potion
Vuurdrank 10 servings
Total cooking time: approx. 8-10 minutes
Utensils required:
bowl with lid (2 litres size)
Ingredients
500 ml
white wine
500 ml
dry red wine
500 ml
rum, 54 vol - %
1
fresh orange
3
sticks of cinnamon
75
g
sugar
10
tsp
rock candy
Preparation
1. Pour the alcohol into the bowl. Thinly peel the
orange and add the orange peel to the alcohol with
the cinnamon and the sugar. Cover and heat.
8-10 min.
900 W
2. Remove the orange peel and the cinnamon. Put a
teaspoonful of rock candy into each grog glass, add
some of the fiery potion and serve.
Cakes, Bread, Desserts and Drinks
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