Kambrook KSC110 - Manual (Page 27)

27
Poached Pears in Red Wine
Serves 12–14
1 litre dry red wine
2 cups brown sugar
12–14 medium pears, peeled & stems
removed
Peel from 1 lemon, cut in strips.
1. Put wine and sugar in the Slow
Cooker.
2. Cover and cook on HIGH until the
sugar is dissolved.
3. Place the pears into the Slow Cooker,
turn the pears to coat in the wine
mixture.
4. Add the lemon peel, cover and
cook on LOW for 4–6 hours, turning
occasionally or basting with the wine
mixture.
5. Serve pears drizzled with the wine
mixture.
Bread & Butter Pudding
Serves 12
8 slices bread, buttered
1 cup mixed dried fruit
1 ⁄
2
cup sugar
4 x 60g eggs
5 cups milk
2 teaspoons vanilla essence
1 litre water
1. Layer half of the bread slices, buttered
side up, in a greased heatproof dish
which will fit in the Slow Cooker.
2. Add a layer of fruit and sugar over the
bread and continue the layers until all
bread is used.
3. Lightly beat the eggs, milk and vanilla
together, gently pour over the bread.
Allow to stand for 30 minutes.
4. Cover dish with foil and secure. Add
1 litre of water and a small trivet, or
upturned heatproof saucer to the Slow
Cooker.
5. Place pudding onto the trivet cover
and cook on HIGH for 4–5 hours.
6. Serve with whipped cream and a
sprinkle of cinnamon.
NOTE: Replenish water in the
crockery bowl during the
cooking time if required. Ensure
the water does not ingress into
the pudding bowl or dish.
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