Sunbeam HP2200 - Manual (Page 20)

Poached Pears in Red Wine
1
1
/
2
cups dry red wine
3
/
4
cup sugar
6 medium pears, peeled
3 thick strips lemon rind
1. Place wine and sugar into the slow cooker.
Cover and cook on High until sugar is
dissolved.
2. Place pears into the slow cooker, turning
to coat well with sugar syrup. Add lemon
peel, cover and cook on Low for 4-6
hours, or on High for 2-3 hours, turning
occasionally to coat.
3. To serve remove pears from the slow cooker
and place onto a serving plate. Pour syrup
over pears. Serve with whipped cream if
desired.
Baked Custard
3 eggs
2 tablespoons sugar
2 cups milk
1
/
2
teaspoon vanilla
nutmeg
1. Beat eggs and sugar, add remaining
ingredients.
2. Place into a greased heat-proof dish
(select a dish that will fit into the
slow cooker).
3. Cover custard with foil and place into the
slow cooker. Pour 1 cup of water into the
slow cooker. Cover and cook on Low for 6-
8 hours.
4. Serve warm or cold.
Rice Custard
1
/
2
cup cooked rice
3 eggs
3 tablespoons sugar
3 cups milk
1
/
2
teaspoon vanilla
30g butter
nutmeg
1
/
2
cup raisins
1. Place rice into a greased heat-proof dish
that will fit into the slow cooker.
2. Beat eggs and sugar, add remaining
ingredients and add to the rice. Cover bowl
with foil and place into the slow cooker.
3. Pour 1 cup water into the slow cooker.
Cover and cook on Low for 6-8 hours or on
High for 3-4 hours.
4. Serve warm with cream or ice cream.
Spiced Rhubarb
750g rhubarb, cut into 2cm pieces
3
/
4
cup sugar
1
/
4
teaspoon cinnamon
3 whole cloves
1 teaspoon grated orange or lemon rind
2 tablespoons water
1. Combine rhubarb, sugar, cinnamon, cloves
and rind in the slow cooker. Cover and
cook on Low for 3-4 hours.
2. Serve hot with whipped cream or ice
cream.
18
Recipes (continued)