Full Product Manual

88 • NuWave
™
PIC
®
Double Complete Cookbook
Lollipops
Yield: 18 lollipops
18 lollipop sticks
¼ stick butter
½ ounce light corn syrup
¾ ounce sugar
Few drops food coloring
Candy Decoration (optional)
Directions:
1. Lightly butter baking sheet and
arrange lollipop sticks on
baking sheet.
2. Combine butter, corn syrup, and
sugar in small sauce pot.
3. Bring to boil on
Medium-High (375°F) ,
stirring occasionally.
4. Reduce heat to Medium (275°F) and
continue cooking, stirring frequently
until mixture reaches 270°F
internal temperature.
5. Stir in food coloring.
6. Drop mixture by tablespoonfuls over
each lollipop stick at ends.
7. If desired, while lollipops are hot,
press on candy decorations.
8. To decorate when cooled, crush
candy decoration undersides with
corn syrup and press onto lollipops.
9. Cool lollipops thoroughly before
removing from baking sheet.
Pears in White Wine
Caramel Sauce
Serves: 4
2 pounds ripe pears
2 cups dry white wine
1 cup white sugar
Directions:
1. Peel pears and cut them lengthwise
into 8 wedges.
2. Using small knife, remove
pear seeds.
3. Place pears in large shallow serving
dish and pour wine over pears.
4. Let marinate for 30 minutes at
room temperature.
5. Place sugar in medium stock pot
on Medium (275°F), stirring often.
6. Cook for 15 minutes until sugar
melts completely into
caramel sauce.
7. Pour caramel sauce over pears to
cover completely.
8. Cover and refrigerate for at
least 3 hours.
9. Using slotted spoon, place pears
onto platter. Reserve liquid.
10. Place marinating liquid in small
saucepan and reduce same sauce
on Medium-High (375°F) to ¾ cup.
11. Drizzle warm sauce over
pears and serve.