Recipe Book

12
CARAMELISED PINEAPPLE WITH ICE CREAM
Ingredients: FH1163/FH1363
Pineapple 4 slices
Butter 20 g
Brown sugar 50 grams
Vanilla ice cream / cream
Serves 4
Preparation time 5 min.
Cooking time 18 min.
1. Clean and slice the pineapple cutting it into slices of about
1 cm.
2. Remove the paddle from the bowl.
3. Put the butter inside. Close the lid, set the thermostat dial
to position 4, press the lower heating element power but-
ton and press the on/o button.
4. After 2 min. the butter will start to "bubble", then add the
pineapple slices and brown them for 2/3 minutes on both
sides.
5. Sprinkle with the brown sugar and continue cooking for
another 10 minutes stirring them halfway through cook-
ing.
6. Serve the caramelised pineapple in dishes, garnishing each
with a scoop of vanilla ice cream or cream.
JAM TART
Ingredients: FH1163/FH1363
Flour 250 g
Butter 125 g
Sugar 110 g
Eggs (1 whole and 1 yolk) 2
Salt to taste
Jam 170g
Serves 12
Preparation time 15 min.
Cooking time 50 min.
1. Add the our, sugar, eggs, the butter straight from the
fridge in knobs and a pinch of salt to the food processor.
2. Blend all the ingredients until the dough is compact and
fairly elastic. Put everything in the refrigerator to settle for
at least half an hour
3. Remove the paddle from the bowl.
4. Grease and our the base well. Roll out 2/3 of the pastry
to a thickness of 3-4 mm and place it in the bottom of the
bowl carefully trimming the edge.
5. Perforate the bottom with a plastic tool and spread the jam
over, levelling it with a spoon
6. With the remaining dough, create strips to place crossed
over the jam.
7. Close the lid, set the dial to position 2, press the lower
heating element power button and press the on/o but-
ton.
8. Cook for 50 minutes. Turn o the lower heating element
after 40 minutes. Once it has cooled, turn out the tart onto
a plate and serve.