Kambrook KSC 100 - Manual (Page 17)

17
BAKED APPLES
Serves 12
1 cup dried fruits
1 ⁄
2
cup brown sugar
2 teaspoons cinnamon
80 g butter
12 small Granny Smith apples, washed &
cored
1 litre water
2 tablespoons sugar
Mix together the dried fruits, brown sugar,
cinnamon and butter. Fill the centre of
each apple with the dried fruit mixture
and place in the Slow Cooker. Combine
water and sugar and pour into the Slow
Cooker, cover and cook on LOW for 8
hours. Serve warm with custard, cream or
ice-cream.
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.
Put wine and sugar in the Slow Cooker.
Cover and cook on HIGH until the sugar is
dissolved. Place the pears into the Slow
Cooker, turn the pears to coat in the wine
mixture. Add the lemon peel, cover and
cook on LOW for 4–6 hours, turning occas-
ionally or basting with the wine mixture.
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
Layer half of the bread slices, buttered side
up, in a greased heatproof dish which will fit
in the Slow Cooker. Add a layer of fruit and
sugar over the bread and continue the layers
until all bread is used. Lightly beat the eggs,
milk and vanilla together, gently pour over
the bread. Allow to stand for 30 minutes.
Cover dish with foil and secure. Add 1 litre
of water and a small trivet, or upturned
heatproof saucer to the Slow Cooker. Place
pudding onto the trivet cover and cook on
HIGH for 4–5 hours. 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.