Cuisinart IB-8083 User Manual

23

23

Spoon into a prepar

ed 9-inch cookie crumb 

crust, chill and serve as a pie.

Makes 4 servings 

Combine juice, dried cranberries and zest in a 

microwave-safe 1½-quart casser

ole and cover 

with a sheet of waxed paper or casserole lid. 

Place in the Cuisinart

®

 Compact Microwave and 

microwave on high (PL 10) for 3 minutes. 

Peel the pears, cut in half and core. Brush with 

lemon juice. Arrange the pears with the narrow 

stem ends to the center in the hot liquid, cut 

side down. Spoon some of the liquid over each. 

Cover with waxed paper or lid and microwave 

on high for 3 minutes. Tur

n cut side up, cover 

and microwave on high for 1½ minutes. Let 

pears cool in the poaching liquid, turning and 

basting now and then. Remove and discard 

lemon zest. When cool, remove pears. If 

desired, poaching liquid can be r

educed to a 

syrup by microwaving uncover

ed on high for 4 

to 5 minutes until reduced to about 2 table-

spoons.

Pears can be served at room temperatur

e or 

chilled. Arrange pear halves on dessert plates, 

spoon cranberries into the hollow of the pear. 

T op with syrup if made and fr

eshly whipped 

cream or vanilla yogurt.

Old-fashioned rice pudding in minutes 

instead of hours.

Makes 4 cups 

Place rice and raisins in a 1½-quart 

microwave-safe casser

ole or bowl. Stir 

and reserve.

Combine sugar, cor

nstarch, cinnamon,

 

and salt in a mixing bowl; stir to blend. 

Whisk milk and egg together. While

 

whisking, gradually add milk mixture to

 

dry mixture, whisk well until smooth. Pour

 

mixture into a micr

owave safe bowl and 

place in the Cuisinart

®

 Compact 

Microwave and micr

owave on high (PL 

10) for 7 to 8 minutes, stirring once every 

minute, until mixture is thick, bubbly and

 

similar to a custard sauce in appearance.

 

Stir in vanilla. Add to rice mixture and stir

 

well.

Cover the casserole with waxed paper

 

and microwave on high for 3 minutes,

 

then on medium-high (PL 7) for 2 to 3 

minutes longer, until thick and cr

eamy. 

Let stand 5 minutes before serving, or

 

cover with a sheet of waxed paper or 

plastic wrap placed directly on the

 

pudding to prevent a skin fr

om forming, 

let cool, cover and refrigerate until r

eady 

to serve.

*Short grain rice will yield a creamier rice

 

pudding.