Chocalate Glazed Poached Pears
Chocalate Glazed Poached Pears


T
he ability to bake cakes on top of the stove, on low heat, demonstrates Health Craft waterless, greaseless cookware’s quality and capacity to evenly conduct heat. Although this is a relatively short list with only a few recipes, once you have baked on top of the stove, it will be very difficult to find a good reason to turn your oven on again. Enjoy!

See more dessert recipes at Stove Top Baking.

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Fruit & Ginger Pears

 

Serves: 6

Preparation Time: 50 minutes

Equipment: 4-quart Stockpot

 

6              medium pears, cored

1              8 ¾ ounce (250 g) can fruit cocktail, drained, reserving syrup to measuring cup

¼             cup (60 ml) fresh squeezed orange juice

2              teaspoon crystallized ginger, chopped or fresh ginger, grated blade #1

1              tablespoon cornstarch

1              tablespoon water

3              tablespoons dry sherry

 

Add enough water to syrup from fruit cocktail to make 2/3 cup (160 ml) of liquid. In the 4-quart (4 L) Stockpot, combine reserved syrup/water mixture, orange juice, and ginger. Place pears upright in liquid and bring to simmer over medium-high heat. Reduce heat to low, cover (vent closed) and cook 40 minutes. Remove pears to individual serving bowls.

 

In a small bowl, combine cornstarch and water, mix well. Stir cornstarch/water mixture into hot syrup, stirring until mixture thickens.  Remove from heat and stir in sherry and fruit cocktail.

 

To Serve: Spoon fruit cocktail sauce over pears, can be served warm or cold. 

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 173; Fat Grams 1; Carbohydrate Grams 41; Protein Grams 1; Cholesterol mg 0; Sodium mg 8.

 

THE POINT SYSTEM: Calorie Points 2 ½; Protein Points 0; Fat Grams 1; Sodium Points 0; Fiber Points 2; Carbohydrate Points 2 ½; Cholesterol Points 0.

 

                       

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Fresh Strawberry Trifle

 

Serves: 8

Preparation Time: 2 hours 30 minutes

Equipment: 2 quart (2 L) Saucepan, 1-quart stainless Mixing Bowl

 

2              cups (480 ml) skim milk, divided

1              egg, beaten

3              tablespoons cornstarch

2              tablespoons honey

1              teaspoon vanilla extract

½             teaspoon orange extract

6              Angel Food Cake slices; or ladyfingers or Twinkies sliced lengthwise

1              tablespoon Triple Sec

3              cups fresh strawberries, trimmed, sliced and divided

 

Combine 1¾ cups (420 ml) milk with beaten egg in 2 quart (2 L) Saucepan. Beat with a wire whisk 1 to 2 minutes or until foamy.

 

To create the Custard Filling, in the 1-quart Mixing Bowl combine remaining ¼ cup (60 ml) milk with cornstarch, stir until smooth.  Add honey and stir well. Add to milk and egg mixture, and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla and orange extract. Cover and chill.

 

Arrange half of cake on bottom of trifle dish or clear bowl. Sprinkle cakes with Triple Sec. Arrange 1 cup sliced strawberries on top of cakes and cut side out around lower edge of dish. Top with half of chilled custard and remaining cakes. Repeat with another layer of strawberries. Top with remaining custard and 1 cup strawberries. Cover and chill at least 2 hours. Garnish with whole strawberries and mint leaves.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 232; Fat Grams 1; Carbohydrate Grams 48; Protein Grams 7; Cholesterol mg 37; Sodium mg 309.

 

THE POINT SYSTEM: Calorie Points 3; Protein Points 1; Fat Grams 1; Sodium Points 13; Fiber Points 1; Carbohydrate Points 3; Cholesterol Points 4.

 

                       

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Raspberry Mash

 

Serves: 8

Preparation Time: 3 hours

Equipment: 10-inch Chef Pan or Large Skillet, 2-quart (2 L) Saucepan, Electric Mixer,

 

3              tablespoons reduced calorie margarine or unsalted butter

2              cups crushed vanilla wafers

1              16 ounce (460 g) bag frozen raspberries, thawed, or fresh

1/3          cup sugar

1/3          cup (80 ml) skim milk

2              egg yolks, beaten

1              envelope unflavored gelatin

½             teaspoon vanilla extract

¼             teaspoon salt

2              egg whites

¼             teaspoon cream of tartar

2              tablespoons sugar

                Fresh mint for garnish

 

In the 10-inch Chef Pan or Large Skillet, melt butter over low heat. Add crushed wafers, stirring well. With a potato masher or pancake spatula, press mixture evenly over bottom of pan. Cook over low heat for 10 minutes, and set aside.

 

In the 2-quart (2 L) Saucepan, mash raspberries with potato masher, add ½ cup sugar, skim milk, egg yolks, gelatin, vanilla and salt. Mix well, cover (open vent) and cook over medium heat until mixture simmers, stirring occasionally to prevent from scorching. Let stand for 30-40 minutes or until mixture thickens slightly, or place in refrigerator to cool.

 

With an electric mixer, beat the egg whites and cream of tartar at high speed until foamy. Gradually add 2 tablespoons sugar, beating until peaks form to make a meringue. Pour mixture into crust, and chill 2 hours until firm.

 

To Serve: Cut into 8 equal portions, remove to dessert plates, and garnish with fresh raspberries and mint leaves.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 292; Fat Grams 7; Carbohydrate Grams 45; Protein Grams 13; Cholesterol mg 69; Sodium mg 140.

 

THE POINT SYSTEM: Calorie Points 4; Protein Points 2; Fat Grams 7; Sodium Points 6; Fiber Points 1; Carbohydrate Points 3; Cholesterol Points 7.

 

                       

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Baked Apples

 

Serves: 5

Preparation Time: 50 minutes

Equipment: 3-quart (3 L) Saucepan, 1-quart (1.5 L) Saucepan

 

5              whole apples stem and cores removed

1              tablespoon sugar

¼             teaspoon cinnamon

4              tablespoons unsalted butter

1              cup sugar

1              tablespoon water

                sliced almonds and raisins for garnish

 

Pare the apples by peeling about ½-inch of skin around the center.

 

Place apples in the 3-quart (3 L) Saucepan, place sugar and cinnamon in the top of the apple where the stem was removed, cover (close vent) cook the waterless way over low heat 20-25 minutes.

 

 In the 1-quart (1.5 L) Saucepan, make syrup, over medium heat with butter, sugar and water, stir as cooking. About 4 to 5 minutes.

 

To Serve: Place apples in individual serving bowls, top with syrup, sliced almonds and raisins.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 199; Fat Grams 5; Carbohydrate Grams 41; Protein Grams 0; Cholesterol mg 12; Sodium mg 48.

 

THE POINT SYSTEM: Calorie Points 2 ½; Protein Points 0; Fat Grams 5; Sodium Points 2; Fiber Points 1½; Carbohydrate Points 3; Cholesterol Points 1.

 

                       

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Chocolate Mousse

 

Serves: 6

Preparation Time: 30 minutes

Equipment: 2-quart (2 L) Saucepan, 2-quart stainless Mixing Bowl

 

6              ounces (170 g) semi-sweet chocolate, chopped into small pieces

1/3          cup (80 ml) water

1              tablespoon unsalted butter, softened

2              tablespoons rum

3              3 eggs, separated

 

In the 2-quart (2 L) Saucepan combine the chocolate with water, cook over low heat so the chocolate and water form a thick cream. Remove from heat and allow cooling slightly, whisk in softened butter. Add the rum and whisk in egg yolks one at a time.

 

In the Mixing Bowl, whisk egg whites until stiff but not dry. Fold into cooled chocolate sauce. Pour into individual martini glasses or custard cups and chill.

 

To Serve: Top with whip cream and fresh berries.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 189; Fat Grams 12; Carbohydrate Grams 19; Protein Grams 3; Cholesterol mg 112; Sodium mg 24.

 

THE POINT SYSTEM: Calorie Points 2 ½; Protein Points 0; Fat Grams 12; Sodium Points 1; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 5.

 

                       

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Rice Pudding

 

Serves: 4

Preparation Time: 30 minutes

Equipment: 3-quart (3 L) Saucepan

 

1              cup rice, washed and drained

          cups (360 ml) milk

1              vanilla bean

                Pinch of salt

                Raisins optional

½             cup sugar

1              egg, beaten

 

Place rice in 3-quart (3 L) Saucepan, add enough water to cover rice, cover (vent open), and bring to a boil over medium-high heat. As soon as the water has been absorbed (about 10 minutes), add milk, vanilla bean, and salt. Raisins can be added if desired.

 

Cover (vent closed) and reduce the heat to medium-low, cook for 10 minutes.  Remove from heat.

 

Combine the sugar and beaten egg, mix well, add to rice mixture, mixing thoroughly. Cover (vent closed) and let stand to finish cooking, about 5-7 minutes. Serve warm or chilled.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 187; Fat Grams 0; Carbohydrate Grams 41; Protein Grams 5; Cholesterol mg 2; Sodium mg 62.

 

THE POINT SYSTEM: Calorie Points 2½; Protein Points 1; Fat Grams 0; Sodium Points 3; Fiber Points 0; Carbohydrate Points 2½; Cholesterol Points 0.

 

                       

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Bread Pudding

 

Serves: 8

Preparation Time: 30 minutes

Equipment: Kitchen Machine food cutter, 5-quart stainless Mixing Bowl, 2-quart (2L) Saucepan

 

4              1-inch (2.5 cm) slice French, Cuban or Italian bread, cubed

2              cups (480 ml) skim milk

½             cup brown sugar, or raw sugar

1              tablespoon butter

½             cup raisins

3              eggs, lightly beaten

1              teaspoon cinnamon

½             teaspoon salt

½             teaspoon vanilla

2              teaspoons orange zest, grated blade #1

2              cups (480 ml) water

 

Dry bread cubes in low temperature oven 200°F (90°C) for 20-25 minutes, or dry overnight at room temperature.

 

In the 2-quart (2 L) Saucepan, heat milk, sugar, butter and raisins over low heat.

 

In the 5-quart mixing bowl, whisk together, eggs, cinnamon, salt, vanilla, and orange zest. Whisk in hot milk mixture, and add bread cubes. Stir for 15-20 seconds, pushing floating bread cubes into mixture. Do not stir longer of bread will become too soft.

 

Pour mixture into 2-quart (2 L) Saucepan, cover (vent closed) and cook over medium heat for 5 minutes, reduce to low and continue to cook for 25 minutes.

 

Serve with Rum or Piňa Colada Sauce.

 

Rum Sauce

 

1              stick (115 g) unsalted butter

½             cup raw sugar

¼             cup (60 ml) dark rum

 

Melt butter in 1-quart (1.5 L) Saucepan, add sugar and cook 5 minutes over medium heat, stirring continuously. Remove from heat and add remaining ingredients. Return to heat and cook for 1 minute.

 

Piňa Colada Sauce

 

1              stick (115 g) unsalted butter

½             cup sugar

1              teaspoon pineapple extract

¼             cup fresh grated coconut, blade #1 Kitchen Machine

½             cup canned or fresh pineapple chunks

 

Follow directions under Rum Sauce.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 137; Fat Grams 2; Carbohydrate Grams 26; Protein Grams 5; Cholesterol mg 5; Sodium mg 147.

 

THE POINT SYSTEM: Calorie Points 2; Protein Points ½; Fat Grams 2; Sodium Points 6; Fiber Points 0; Carbohydrate Points 1½; Cholesterol Points 0.

                       

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Chocolate Glazed Poached Pears

Serves: 6

Preparation Time: 45 minutes

Equipment: 4-quart Stockpot, stainless Cookie Sheet, Double Boiler,

 

6              firm but ripe pears

3              tablespoons (45 ml) water

3              ounces (90 g) German sweet chocolate, chopped

3              ounces (90 g) semisweet chocolate, chopped

¼             cup unsalted butter

                Springs of mint for garnish

 

PEARS

If skin is thick, using a vegetable peeler, peel pears and leave stems intact. If necessary, cut a small slice off each pear’s bottom so it will stand upright.

 

Stand pears in water in the 4-quart (4 L) Stockpot, cover and close vent. Place pan over low heat for 30 minutes. Remove pears with a slotted spoon and place on cookie sheet to cool. Pears may be refrigerated several hours (or overnight) if desired.

 

GLAZE

Several hours before serving, melt both varieties of chocolate and butter in Double Boiler (in 4-quart) over simmering water at low heat, stirring occasionally. When smooth, remove from heat.

 

Blot all pears dry with paper towels, and line Cookie Sheet with wax paper.  Holding each pear carefully by the stem, dip into the chocolate glazing mixture, tilting pear and spooning glaze to cover completely. Place on Cooking Sheet and refrigerate for several hours. Before serving, remove pears to serving plate with spatula, and garnish with mint.

 

 

NUTRITIONAL BREAKDOWN PER SERVING: Calories 292; Fat Grams 7; Carbohydrate Grams 45; Protein Grams 13; Cholesterol mg 69; Sodium mg 140.

 

THE POINT SYSTEM: Calorie Points 4; Protein Points 2; Fat Grams 7; Sodium Points 6; Fiber Points 1; Carbohydrate Points 3; Cholesterol Points 7.

 

                       

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