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Apricot and Marzipan Baked Apples Serves 4
Dish: 20cm (8”) shallow dish
Oven Accessory: glass turntable
1. Roll out marzipan and cut into 4 circles with an 8½cm (3¼”)
cutter.
2. Core the apples and cut in half horizontally.
3. Cover the bottom half of each of the apples with a circle of
marzipan and 3 apricot halves.
4. Place the other half of each apple on top.
5. Fill the centre of each apple with apricots and place in a shal-
low dish.
6. Place on glass turntable and cook on MEDIUM MICROWAVE
for 8-10 mins.
7. Stand for 2-3 mins before serving.
NB The apples will look quite green when removed from the
oven, but they should feel slightly soft when tested with a
sharp knife. During the standing time, the colour will become
dull and the apples will be tender. The apples will overcook
very easily, so take care to undercook slightly.
Ingredients
4 medium sized cooking
apples
50g (2oz) marzipan
200g (7oz) can apricot
halves
PUDDINGS & DESSERTS
Mango, Pear and Ginger Crumble Serves 6
Dish: shallow ovenproof dish
Oven Accessory: glass turntable + low wire rack on metal
tray
1. Put the pears in dish with the sugar and 45ml (3tbsp) water.
Cover, place on glass turntable and cook on HIGH
MICROWAVE for 5 mins.
2. Preheat the oven on CONVECTION 180°C.
3. Drain the pears, return to the dish and add the mango and
stem ginger.
4. Spoon the mixture into dish and leave to cool.
5. Make the topping. Rub the butter into the flour, stir in the sugar
and pecan nuts. Sprinkle the topping over the fruit.
6. Place dish on low wire rack and cook on CONVECTION
180°C for 30 mins.
Ingredients
450 g (1 lb) ripe pears,
peeled and thinly sliced
15 ml (1 tbsp)
muscovado sugar
2 mangos, peeled,
stoned and roughly
chopped
1 piece stem ginger,
finely chopped
Topping
175 g (6 oz) plain flour
75 g (3 oz) butter
75 g (3 oz) muscovado
sugar
75 g (3 oz) pecan nuts,
roughly chopped
