Cuisinart IB-8083 ユーザーズマニュアル

22

22

Makes about 2½ cups

Peel, core, and cut apples into eighths. Place in 

a 1½-quart microwave-safe casser

ole or bowl. 

T oss with liquid in r

ecipe. Cover with casserole 

lid or plate and place in the Cuisinart

®

 Compact 

Microwave. Micr

owave on high (PL 10) for 15 to 

18 minutes, stirring apples after 10 minutes of 

cooking, until apples are tender and can be 

mashed with a fork. Mash or purée to desir

ed 

texture using a potato masher or hand blender

. 

Add spices. Serve warm or let cool, cover and 

refrigerate. Keeps about 1 week in the r

efrigera-

tor.

Lemon curd is very good with scones,

 

gingerbread, or pound cake. It can also

 

be used to fill tartlets or meringues.

Makes about 3 cups

Place butter in a 4-cup microwave-safe mea-

suring cup or bowl and cover with waxed paper. 

Place in the Cuisinart

®

 Compact Microwave and 

microwave on high (PL 10) to melt, about 1½ 

minutes. Stir in the sugar, lemon zest, and 

lemon juice. Cover with waxed paper and 

microwave for 4 to 4½ minutes, stirring after 2,

3 and 4 minutes of cooking, until sugar is com-

pletely dissolved.

In a 1½-quart microwave-safe measuring cup or 

bowl with handle, beat eggs until frothy

. While 

whisking the eggs, slowly add the hot butter 

mixture to the eggs, whisking constantly

. Cover 

with waxed paper and microwave on medium-

high (PL 7) for 7 to 8 minutes. Stir and micro-

wave on medium-high again for 2 minutes. 

Repeat – stir and microwave for an additional 2

minutes, until thick and smooth like mayon-

naise. Do not boil or the mixture will cur

dle. 

When thick, whisk again until smooth. Ladle 

into sterilized jars and let come to room tem-

perature. Cover and r

efrigerate.

Microwaving is a simple way to melt

 

chocolate. 

Makes 4 cups 

Combine milk, marshmallows, and both choco-

lates in a 1½-quart microwave-safe bowl. Place 

in Cuisinart

®

 Compact Microwave and micr

o-

wave on high (PL 10) for 2 minutes. Stir well 

with a whisk. Continue to microwave on high for 

30-second intervals, stirring well after each, 

until the chocolate and marshmallows are com-

pletely melted and the mixture is smooth and 

homogenous. Add espresso powder and vanilla, 

whisking to blend. Stirring now and then, allow 

the chocolate mixture to come to r

oom temper-

ature befor

e continuing.

When chocolate mixture has cooled completely 

to room temperatur

e, whip cream until it just 

holds stiff peaks. Stir about one fourth of the 

whipped cream into the chocolate mixtur

e to 

lighten it. Then, gently fold the remaining cr

eam 

into the chocolate mixture. Spoon into 5-ounce 

ramekins or stemmed glasses. Cover and chill 

for at least 6 hours. Remove from r

efrigerator 

15 minutes before serving for best flavor

. 

Serving suggestions:

If desired, may be gar

nished with freshly 

whipped cream or chocolate shavings.