Butterscotch Bananas
Metric/Imperial
15g/’/2Oz butter
25g/l oz soft brown sugar
1 tablespoon golden syrup
300ml/V2 pint milk
3 teaspoons cornfiouT
3 medium bananas
juice of half a lemon (optional)
40g/l’/2oz walnuts, roughly chopped, or
40g/lV2Oz grated chocolate, to decorate
To make the sauce, put the butter, sugar and syrup into an ovenproof glass jug, and cook on FULL (100%) for 2Vi minutes, stirring once.
Stir in the […]
Sherried Almond Pears
Metric/Imperial
2 large ripe pears, halved, peeled and cored
50g/2oz butter
25 g/1 oz soft brown sugar
50 g/2 oz ground almonds (for economy use half
cake crumbs, half ground almonds)
2 drops of almond essence
1 tablespoon sherry 120ml/4floz white wine or pure orange juice
2 glace cherries, halved whipped cream, to decorate
Arrange the pear halves, hollow sides […]
Jamaican Banana, Pineapple and Figs
Metric/Imperial
1 X 150g/5oz banana, thickly sliced
1 X 50g/2oz slice fresh pineapple, chopped
15g/’/2Oz dried figs, chopped
7g/’/4Oz low-fat spread
VA teaspoon mixed spice
1 tablespoon dark rum
Place the banana, pineapple and figs in a small serving dish. Dot with the spread, sprinkle with the spice and pour over the rum.
Cover and cook on […]
Apricot Compote I
Metric/Imperial
250g/9oz dried apricots
600 ml/1 pint boiling water
1 slice fresh lemon 75g/3oz caster sugar
25 g/1 oz raisins
50 g/2 oz flaked almonds, toasted (optional) whipped cream, to decorate
Place the apricots in a mixing bowl and pour over the boiling water. Add the lemon and sugar and stir well.
Cover and cook on FULL (100%) for 12 […]
Fruit Compote
Metric/Imperial
450 p/1 lb mixed dried fruits (pineapple, pears,
peaches, for example)
250 ml/8 floz cold tea
200 ml/7 floz water
4 tablespoons clear honey
juice of V2 lemon
1 cinnamon stick
3—4 cloves 2 tablespoons brandy or Madeira
Mix the fruit with the tea, water, honey, lemon iuice, cinnamon and cloves in a large deep dish. Leave to STAND for 2 […]
Crunchy Fruit Muesli
Metric/Imperial
1 tablespoon safflower oil
2 tablespoons clear honey 100g/4oz rolled oats
2 tablespoons wheatgerm
2 teaspoons bran
25 g/1 oz flaked almonds
25 g/1 oz hazelnuts, chopped
25 g/1 oz dried pears, chopped
25g/loz dried apricots, chopped
25 g/1 oz raisins natural yogurt, to serve
Place the oil and honey in a large bowl and cook on FULL (100%) for […]
Poires Belle Helene
Metric/Imperial
4 dessert pears (total weight 450 g/1 lb), peeled, with stalks left on
Sauce:
100g/4oz plain chocolate 3 tablespoons golden syrup 2 tablespoons double cream
1 tablespoon sherry 1—2 tablespoons single cream or milk (optional)
Stand the pears on a plate and cook on FULL (100%) for 5 minutes or until tender, rearranging once. Set aside to […]
Orange Semolina
Metric/Imperial
600 ml/1 pint milk
75 g/3 oz semolina
25 g/1 oz caster sugar
1 egg, lightly beaten
grated rind of 1 large orange
2 tablespoons double cream
2 oranges, peeled, cut into small pieces and pips
removed orange rind, shredded with a zester, to decorate
Place the milk in a very large bowl. Cook on FULL (100%) for 5 minutes or until […]
Fruit Conde
Metric/Imperial
50g/2oz pudding or round-grain rice
600 ml/1 pint skimmed milk
25g/l oz sugar
450 g/1 lb fresh fruit (kiwi, mandarins, grapes,
bananas and apples, for example), peeled and
segmented
Place the rice and milk in a large deep dish. Cover and cook on FULL (100%) for 10 min¬utes, stirring once.
Stir in the sugar, blending well. Cover and cook on DEFROST […]
Poached Fruits with Crunchy Topping
Metric/Imperial
Plums:
300 ml/V2 pint sweet red vermouth 2 tablespoons sugar 675 g/1 >/2lb plums
Apricots: 300 ml/Vi pint water
100g/4oz sugar
1 teaspoon almond essence
675g/lV2lb apricots
Crunchy topping:
about 100g/4oz cake crumbs
4 tablespoons sugar
50g/2oz flaked almonds
Zabaglione sauce:
4 egg yolks
50g/2oz caster sugar
100 ml/4 fl oz sweet white wine, sherry or
Marsala 150 ml/V4 pint whipping cream, iightly whipped
To prepare […]