Trifle

Serves: 4

Ingredients:

1 packet port wine jelly crystals
1 1/2 cups boiling water
4 tablespoons custard powder
1 1/2 cups milk
1/2 cup sugar
1 teaspoon vanilla essence
1 cup whipped cream
12 macaroons
1 Madeira cake
1/2 cup sherry
8 ounces/250 g/1 punnet strawberries
8 ounces/250 g/1 punnet blueberries

Microwave Method:

1. Dissolve jelly crystals in boiling water. Refrigerate until partially set.
2. Blend custard powder with milk: add sugar and vanilla essence. Cook for 3-5 minutes on HIGH, stirring twice during cooking. Cool.
3. Fold half the whipped cream into custard.
4. Arrange macaroons and cake in the base of 4 individual serving dishes. Pour half the sherry over macaroons and cake. Top with a layer of strawberries, blueberries, jelly and custard.
5. Repeat layers. Chill for 2-3 hours.
6. Decorate with remaining whipped cream.

Pears with Creamy Caramel Sauce

Serves: 4

Ingredients:

1 tablespoon butter
1 tablespoon honey
1/4 cup chopped pecans or walnuts
3 tablespoons muesli
3 tablespoons coconut
4 medium firm pears
Caramel Sauce:
3 ounces (90 g) butter
3/4 cup brown sugar, lightly packed
1/2 pint (300 ml) carton cream
1 tablespoon cornflour
1 tablespoon water

Microwave Method:

1. Melt butter and honey for 30 seconds on HIGH.
2. Stir in nuts, muesli and coconut.
3. Peel pears and remove cores, leaving hollow centers. Fill centers with nut mixture.
4. Place pears in a casserole dish; top with caramel sauce. Cover and cook for 10-15 minutes on MEDIUM HIGH, or until pears are tender but hold their shape.
5. Allow to stand for 10 minutes before serving.

Caramel Sauce:

1. Melt butter for 1-1 1/2 minutes on HIGH.
2. Stir in sugar. Cook for 2-3 minutes on HIGH, stirring twice during cooking.
3. Allow to cool slightly. Stir in cream and blended cornflour and water. Cook for 3-4 minutes on MEDIUM HIGH, until mixture boils and thickens. Stir halfway through cooking.

Dried Fruit Compote

Serves: 4-6

Ingredients:

1 pound (500 g) mixed dried fruit
1 cup water
1/2 cup caster sugar
1/4 cup brandy
1/4 cup rum

Microwave Method:

1. Place dried fruit in a Pyrex bowl with water. Cover and cook for 2 minutes on HIGH.
2. Stir in sugar, cook a further 3-4 minutes on HIGH.
3. Stir in brandy and rum. Leave to mature overnight.
4. Reheat for 4-5 minutes on HIGH, stirring twice during cooking.
5. Serve hot over ice cream or cream.