Morphy Richards SC48701 - Manual (Page 20)

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Method:
1 Butter the sides of the Cooking Pot
2 Add all the ingredients and stir well.
3 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
4 Cook for approximately 3-4 hours on the Medium setting.
Ingredients:
• 25g butter
• 100g pudding rice
• 100g sugar
• 1L milk
• pinch of nutmeg
Rice pudding
Method:
1 Place the Cooking Pot into the Base Unit.
2 Pour the wine into the Cooking Pot and then place in the pears,
making sure that they are sitting upright.
3 Add the remaining ingredients, cover with the lid and cook for
approximately 5 hours on the Medium setting.
4 Once cooked, remove the pears and vanilla pod and set a side.
5 Place the Cooking Pot onto the hob and briskly reduce by half or
until you have a consistency of double cream.
(Bear in mind that the more you reduce the liquid, the sweeter it will
become.)
Serve with vanilla ice cream or a blob of fromage frais.
Ingredients:
• 500ml strong red wine, Shiraz or
similar
• 6 firm pears
• 1 cinnamon stick
• 1 vanilla pod
• 200ml water
• 150g fructose
• 1 /
2
orange peel
Pears in red wine
Recipes - Desserts
Method:
1 Place all ingredients, except the Cointreau, in the Cooking Pot. (As
the apple rings tend to float to the surface and may discolour, put
them at the bottom.)
2 Cook for approximately 5-7 hours on the Medium setting.
3 Allow the fruit to cool before putting into a cut-glass serving dish.
4 Stir in the Cointreau and serve chilled.
Ingredients:
• 275g dried mixed fruit such as
apples, prunes, pears, apricots
and peaches.
• 30g sultanas
• 30g raisins
• 20g flaked almonds
• 3tbsp caster sugar
• 625ml water
• 3tbsp cointreau
Fruit compote
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