58 • NuWave
™
PIC2 Complete Cookbook
• 59• 59
Desserts
Candy Suckers
Yield: 18 suckers
18 sucker 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 heavy 1-quart saucepan.
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 large heavy non-stick
skillet on Medium (275°F), stirring
often.
6. Cook for 15 minutes until sugar
melts into 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.
Panna Cotta with Amber
Crystals
Serves: 4
1 ¾ cups heavy cream
7 ½ tablespoons sugar, divided
3 tablespoons cold water
1 ½ teaspoons powdered gelatin
Directions:
1. Place cream and 3 ½ tablespoons
sugar in Medium saucepan.
2. Cook mixture on Medium-Low
(175°F) for 3-4 minutes or until sugar
is completely dissolved.
3. Place cold water in cup and sprinkle
gelatin over water; let sit for 1
minute.
4. Add dissolved gelatin to warm cream
mixture and beat well.
5. Cook on Medium-Low (175°F) for 2
minutes, stirring constantly.
6. Divide mixture evenly into 4 or
5-ounce ramekins.
7. Refrigerate for 2 hours.
8. To make crystals, place 4
tablespoons sugar in small non-stick
skillet.
9. Cook on Medium-High (375°F) until
sugar dissolves into smooth
caramel-colored liquid. Stir with
wooden spoon to prevent lumps.
10. Place 2 layers wax paper on at
surface.
11. Using long-handled spoon, drizzle
hot caramel on wax paper in thin
lines.
12. Once caramel hardens, place
another wax paper piece on top
and, using rolling pin, crush into
crystals.
13. Sprinkle crystals over Panna Cotta.
Old Fashioned Hard Candy
Yield: 1 ½ pounds
2 cups white sugar
1 cup water
¾ cup light corn syrup
½ teaspoon peppermint extract
1 drop red food coloring (optional)
¹/8 cup Confectioners’ sugar
Directions:
1. In heavy 2-quart saucepan, combine
sugar, water and corn syrup.
2. Cook until sugar dissolves, stirring
constantly.
3. Then, cook without stirring at 300°F
for several minutes. If sugar crystals
form on sides of pan, wipe them off
with damp brush.
4. Remove from heat and add oil
avoring and enough food coloring
to color; stir only to mix.
5. Pour into 2 well-buttered 9-inch
pans.
6. Set one pan over sauce pan
containing hot water.
7. As soon as other pan is cool enough
to handle, cut it with scissors into
1-inch strips, then snip strips into
pieces.
8. Drop the pieces onto buttered baking
sheet.
9. Toss in small amount of powdered
sugar to keep from sticking together.
10. Repeat with the second pan of
candy.
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