Morphy Richards Slow Cooker - Manual (Page 18)

18
Desserts
Pears in Red Wine
Strong red wine (Shiraz/Syrah) 500 ml
Firm pears 6
Cinnamon stick 1
Vanilla pod 1
Water 200 ml
Fructose 150g
Peel of half an orange
Method
Pour the wine into your slow cooker
and then place in the pears, making
sure that they are sitting upright. Add
the remaining ingredients and cook
for 4
1/2 hours. Once cooked, remove
the pears, set a side while you put
the liquid into a frying pan 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.
Great because...
Pears are rich in soluble fibre which
helps to control blood sugar and
blood cholesterol levels.
It is a low calorie pudding with
almost a third of your day’s fibre per
serving.
Rice pudding
2.5 litres 4.5 litres
Butter 25g 40g
Pudding rice 100g 150g
Sugar 100g 150g
Milk 1 litre 1 1/2 litre
Pinch of nutmeg
Method
Butter the inside of the ceramic pot.
Add all ingredients and stir. Place the
ceramic pot on the slow cooker base
and cover with the lid. Cook for
approximately 2
1/2 -3 1/2 hours.
Fruit compote
2.5 litres 4.5 litres
Dried mixed fruit, such as apples, prunes,
pears, apricots and peaches
275g 500g
Sultanas 30g 60g
Raisins 30g 60g
Flaked almonds 20g 35g
Caster sugar 3 tbsp 5 tbsp
Water 625ml 1 litre
Cointreau 3 tbsp 5 tbsp
Method
Place all ingredients, except the
Cointreau, in the ceramic pot. As the
apple rings tend to float to the
surface and may discolour, put them
at the bottom. Cook for
approximately 4
1/2 -6 1/2 hours.
Remove from the ceramic pot and
allow the fruit to cool before putting
into a cut-glass serving dish. Stir in
the Cointreau and serve chilled.
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