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Ingredients
675g (1lb 8oz) fresh fruit, prepared
(e.g. apples, plums, rhubarb,
blackcurrants)
sugar to taste
Crumble Topping
100g (4oz) butter
200g (7oz) plain flour
100g (4oz) light soft brown sugar
Dish: shallow ovenproof dish
Oven Accessory: no accessory then wire shelf in
lower position
Layer prepared fruit in the dish. Place on base of oven
and cook on MEDIUM MICROWAVE for 3 mins. Add
sugar to taste, depending on the sharpness of the fruit.
Rub butter into the flour until mixture resembles fine
breadcrumbs. Stir in the sugar. Sprinkle the crumble over
the fruit, so that it is completely covered. Place on shelf
and cook on CONVECTION 230°C + SIMMER
MICROWAVE for 15 - 20 minutes, or until golden brown.
Fruit Crumble Serves 4
Ingredients
225g (8oz) plums, halved and
stoned
225g (8oz) cherries, stoned
225g (8oz) blueberries
225g (8oz) strawberries
225g (8oz) raspberries
50g (2oz) golden caster sugar
Dish: large shallow ovenproof dish
Place the plums, cherries and blueberries in dish. Place
on base of oven and cook on LOW MICROWAVE for
10 mins. Stir in the strawberries and cook on LOW
MICROWAVE for a further 5 mins. Stir the raspberries
and sugar into the hot fruit and allow to cool before
serving.
Red Fruit Compote Serves 4
Ingredients
100g (4oz) butter
225g (8oz) digestive biscuits,
crushed
225g (8oz) plain chocolate
30ml (2tbsp) milk
700g (1½lb) soft cheese
175g (6oz) soft brown sugar
3 medium eggs
5ml (1tsp) vanilla essence
Dish: bowl, 23cm (10") flan tin, greased
Accessory: no accessory then wire shelf in lower
position
Put butter in bowl. Place on base of oven and heat on
HIGH MICROWAVE for 40-50 secs. Stir in biscuits and
press into base of flan. Melt chocolate with milk on HIGH
MICROWAVE for 1½ mins. Preheat oven on
CONVECTION 150°C. Mix all the remaining ingredients
and stir in chocolate. Pour over biscuit base. Place tin on
shelf and cook on CONVECTION 150°C for 30-40 mins.
Chocolate Cheesecake Serves 8-10
Desserts & Baking
