Recipe Book

7. DESSERTS
7.1 Apricot cream
Ingredients for 2 people:
• 250 g apricots
• 100 ml white wine
• 2 – 3 tablespoons sugar
• 150 g mascarpone or quark (cream
cheese)
• 250 ml cream
• 2 tablespoons apricot liqueur or
cherry brandy
Method:
Mix the apricots with the white wine and
sugar in a bowl and select the Apricot
Cream programme. Leave to cool.
Beat the apricot compote to blend it
thoroughly or puree using a hand
blender. Stir the mascarpone or quark
into the puree one spoonful at a time.
Beat the cream until still and carefully stir
into the apricot cream. Add apricot
liqueur or cherry brandy to give the
apricot crème a gentle scent.
Put the crème in a cool place.
• Time in the appliance: 6 minutes
• Shelf position: 1
After baking:
Heat up the apricot jam and then spread
on the cake using a brush; then leave to
cool. Mix together icing sugar, cinnamon
and hot water; then spread on the cake.
Then sprinkle flaked almonds
immediately onto the glazed surface of
the cake.
7.2 Amaretto-peaches
Ingredients for 2 people:
• 4 tinned peach halves
• 50 g amaretti
• 1 heaped tablespoon sugar (1)
• 1 tablespoon cocoa powder
• 1 tablespoon Vin Santo (Italian
dessert wine) or Grand Marnier
• flakes of butter
• 100 ml crème fraîche
• 1 tablespoon sugar (2)
Method:
Drain the peaches well and place in a
well buttered baking dish. Break up the
amaretti biscuits and mix with the sugar
(1) and cocoa powder. Add Vin Santo to
form a thick paste. Shape into 4 balls and
put into the peach halves.
Serve the warm peaches with crème
fraîche sweetened with sugar (2).
• Time in the appliance: 4 minutes
• Shelf position: 1
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ENGLISH
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