GB-53
Recipes
ENGLISH
France
Pears in chocolate sauce
Poires au chocolat
Total cooking time: approx. 8-14 minutes
Utensils required: bowl with lid (2 litres size)
bowl with lid (1 litre size)
Ingredients
4 pears (500 g)
60 g sugar
1 pack. vanilla sugar (10 g)
1 tbsp pear liqueur, 30 vol - %
150 ml water
130 g plain chocolate
100 g cream (crème fraiche)
Preparation
1. Peel the pears whole.
2. Put the sugar, the vanilla sugar, the liqueur and the
water in the larger bowl and stir. Cover and heat.
1-2 min. 900 W
3. Lay the pears in the liquid, cover and microwave.
6-10 min. 900 W
Remove the pears from the liquor and leave to cool.
4. Put 50 ml of the pear liquor in the smaller bowl.
Add the grated chocolate and the cream and stir.
Cover and heat.
1-2 min. 900 W
5. Give the sauce a good stir. Pour it over the pears
and serve.
Tip:
Can be served with a scoop of vanilla ice-cream.
Austria
Chocolate with Cream
“Schokolade mit Schlagobers” makes 1 serving
Total cooking time: approx. 1 minute
Utensils: Large cup (200 ml content)
Ingredients
150 ml Milk
30 g Block chocolate, shredded
30 ml Heavy whipping cream
Chocolate granules
Preparation
1. Pour milk into cup. Add block chocolate to the milk,
stir and heat.
Stir occasionally during heating.
approx. 1 min. 900 W
2. Beat cream until stiff, place on top of chocolate,
garnish with chocolate granules and serve.
Netherlands
Fiery potion
Vuurdrank 10 servings
Total cooking time: approx. 8-10 minutes
Utensils required: bowl with lid (2 litres size)
Ingredients
500 ml white wine
500 ml dry red wine
500 ml rum, 54 vol - %
1 fresh orange
3 sticks of cinnamon
75 g sugar
10 tsp rock candy
Preparation
1. Pour the alcohol into the bowl. Thinly peel the
orange and add the orange peel to the alcohol with
the cinnamon and the sugar. Cover and heat.
8-10 min. 900 W
2. Remove the orange peel and the cinnamon. Put a
teaspoonful of rock candy into each grog glass, add
some of the fiery potion and serve.
Cakes, Bread, Desserts and Drinks
