90
Warm tropical fruit cup
Serves 6
Ingredients:
500 ml tropical fruit juice
40 g cornflour
40 g sugar
2 tsp vanilla sugar
2 tbsp lemon juice
1 banana
1–2 oranges
3–4 pineapple slices
1 kiwi fruit
Method:
1. Place the cornflour, sugar and vanilla sugar in a bowl
and gradually stir in the fruit juice. Cover and cook,
stirring occasionally.
2. Peel and slice the fruit and add to the sauce with the
lemon juice.
3. Serve with vanilla ice cream.
Setting:
Microwave
Power level:
800/900 W
Position:
Turntable
Duration:
6–8 minutes
Baked peaches
Serves 4
Ingredients:
12 peach halves (tinned)
75 g sugar
250 ml dry white wine
65 g French toast
75 g marzipan
1
/
2
tsp cinnamon
2 tbsp Amaretto
2 tbsp lemon juice
30 g desiccated coconut
Method:
1. To make the topping, finely chop 4 peach halves and
mix them with the Amaretto, lemon juice and
cinnamon. Set aside for 10 minutes. Finely chop the
marzipan and French toast.
2. Caramelise the sugar in a saucepan on the hob until
it turns golden brown, then carefully pour in the
wine. Simmer for a few minutes.
3. Stir the chopped ingredients into the wine mixture.
4. Place the remaining 8 peach halves in a suitable dish
and divide the topping between them. Sprinkle with
coconut, place the dish on the rack and grill until
golden brown. Serve warm.
Setting:
Grill
Position:
Rack
Duration:
8–10 minutes
+ 3 minutes pre-heating
