Morphy Richards SC48701 Manual Do Utilizador

Butter the sides of the Cooking Pot

Add all the ingredients and stir well. 

Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid. 

Cook for approximately 3-4 hours on the Medium setting. 

•

25g butter

•

100g pudding rice

•

100g sugar

•

1L milk

•

pinch of nutmeg

Place the Cooking Pot into the Base Unit. 

Pour the wine into the Cooking Pot and then place in the pears, 
making sure that they are sitting upright. 

Add the remaining ingredients, cover with the lid and cook for 
approximately 5 hours on the Medium setting.  

Once cooked, remove the pears and vanilla pod and set a side. 

Place the Cooking Pot onto the hob and briskly reduce by half or
until you have a consistency of double cream. 
(Bear in mind that the more you reduce the liquid, the sweeter it will
become.)

Serve with vanilla ice cream or a blob of fromage frais.

•

500ml strong red wine, Shiraz or
similar

•

6 firm pears

•

1 cinnamon stick

•

1 vanilla pod

•

200ml water

•

150g fructose

•

1

/

2

orange peel

Place all ingredients, except the Cointreau, in the Cooking Pot. (As
the apple rings tend to float to the surface and may discolour, put
them at the bottom.) 

Cook for approximately 5-7 hours on the Medium setting.  

Allow the fruit to cool before putting into a cut-glass serving dish.

Stir in the Cointreau and serve chilled.

•

275g dried mixed fruit such as
apples, prunes, pears, apricots
and peaches.

•

30g sultanas

•

30g raisins 

•

20g flaked almonds 

•

3tbsp caster sugar

•

625ml water

•

3tbsp cointreau

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