135
Red Fruit Compote Serves 4
Dish: large shallow ovenproof dish
Oven Accessory: glass turntable
1. Place the plums, cherries and blueberries in dish. Place on
glass turntable and cook on LOW MICROWAVE for 10 mins.
2. Stir in the strawberries and cook on LOW MICROWAVE for a
further 3-4 mins.
3. Stir the raspberries and sugar into the hot fruit and allow to
cool before serving.
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
PUDDINGS & DESSERTS
Fruit Crumble Serves 4
Dish: suitable sized, heatproof dish
Oven Accessory: glass turntable + low rack on metal tray
1. Layer prepared fruit in the dish. Add sugar to taste, depending
on the sharpness of the fruit.
2. Rub butter into the flour until mixture resembles fine bread-
crumbs. Stir in the sugar.
3. Sprinkle the crumble over the fruit, so that it is completely
covered.
4. Place dish on low wire rack and cook on COMBINATION:
CONVECTION 230°C + SIMMER power for 15 - 20 minutes,
or until golden brown.
Ingredients
700g (1
½
lb) fresh fruit,
prepared (e.g. apples,
plums, rhubarb,
gooseberries, blackcur-
rants)
sugar to taste
Crumble Topping:
75 g ( 3 oz) butter
175 g (6 oz) plain flour
75 g (3 oz) sugar
