Sunbeam DF4400 - Page 32

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Desserts continued
Toffee Apples
Makes20
20smallcrispredapples
20woodenskewers
1kgsugar
¼ cup water
¼ cup vinegar
¼ teaspoon cream of tartar
Red food colouring
Wash apples and dry thoroughly; insert the
skewersfirmly.Placesugar,water,vinegar
andcreamoftartarintocookingvessel.Set
Control Dial to No. 5; stir mixture until sugar
has dissolved. Allow mixture to boil until
temperature light goes out on the Control
Dial,about15minutes.Addfoodcolouring,
a few drops at a time, until toffee is bright
redincolour.Lightlygreasetwobakingtrays.
Carefullyandquicklydiptheskeweredapples
into the toffee. Allow excess toffee to drip
before placing onto greased trays. Repeat
procedure with remaining apples and allow
to set.
Brandied Fruits
Makes6to8servings
820gcanapricothalves
250gdessertprunes,stones
½cupglacecherries
¾ cup brandy
3 bananas
Shredded coconut, optional
Whipped cream
Place apricots, syrup from can and prunes
intocookingvessel.HeattoboilingonNo.
5;reduceheattoSimmerandcookfor
10minutes.Transfermixturetoabowl;
add cherries and brandy. Cool mixture and
refrigeratefor24hours.Peelandslice
bananas diagonally, add to fruit. Top with
shredded coconut, if desired. Serve fruit in
dessert dishes and top with whipped cream.