As promised, here are two desserts from Cynthia Graubart’s “Slow Cooking for Two ““ Basics Techniques Recipes,” reviewed in this week’s Jewish Standard, along with recipes for Mediterranean Chicken and Ground Turkey Chili. As I wrote, although it is not a kosher cookbook, its recipes can be adapted easily.
Fondue is an easy, no-fuss dessert and it’s fun. Use cut-up fruit, whole strawberries, chunks of pound cake, or long pretzel rods for dipping.
1 cup semisweet chocolate chips
3/4 cup heavy whipping cream
2 teaspoons light corn syrup
1/4 teaspoon salt
Coat the inside of a 3 1/2″“quart slow cooker with cooking spray. Stir together all the ingredients in the slow cooker. Cover and cook on low for 1 hours. Whisk the mixture briefly to smooth. Serve with a variety of dippers.
Poached pears are an elegant end to a meal. Serve on top of ice cream, if desired.
1/4cup granulated sugar
3/4cup red wine
strip of orange peel, no white attached
1/2 small cinnamon stick, or 1/4 teaspoon ground cinnamon
2 whole cloves
2 pears, peeled, quartered, and cored
Coat the inside of a 3 1/2″“quart slow cooker with cooking spray. Turn the slow cooker to high and add the sugar, wine, orange peel, cinnamon, and cloves. Stir well to mix and cook for one hour.
Add pears and cook 2 hours. Remove to a bowl to cool slightly before serving.