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NINJA® MAX DUAL ZONE AIR FRYER34
ROASTED PEARS
& SHORTBREAD
PREP: 20 MINUTES (PLUS 20-30 MINUTES CHILLING TIME) | ROAST: 40 MINUTES
BAKE: 35 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS
1 Cream the butter, sugar and salt together in a bowl
for about one minute. Combine the plain flour
and cornflour together well before adding to the
creamed mixture and mixing to bring together. Chill
before using.
2 Pat the mixture out onto a piece of baking
parchment to a rectangle shape 16cm by 12cm.
Place on a tray and chill for for 20-30 minutes, or
until firm.
3 In a bowl, squeeze 1 lemon and add enough cold
water to eventually cover the pears. Peel the pears
and place into the bowl as you go. With a peeler,
peel 3-4 strips on both the remaining lemon and
orange. Squeeze both and add the juice to a small
saucepan along with the peel, honey, butter and
2 tablespoons of water. Heat to just dissolve the
butter.
4 When the shortbread dough is firm, prick all over
with a fork and cut into 6 rough squares.
5 Remove the crisper plates from both drawers.
Arrange the pears lying down in the Zone 1 drawer.
Pour all the juice and honey mixture over them then
insert drawer in unit. Place shortbread biscuits in
Zone 2 drawer, making sure to leave space around
them then insert drawer in unit.
6 Select Zone 1, turn the dial to select ROAST, set
temperature to 190°C and set time to 40 minutes.
Select Zone 2, turn the dial to select BAKE, set
temperature to 150°C and set time to 35 minutes.
Press the dial to begin cooking.
7 Carefully give the pears a turn and baste 2 to 3
times whilst they are cooking. Check with point of
knife if soft, if necessary roast them for longer.
8 Remove the shortbread from the drawer with
silicone spatula and place them on a rack to cool.
The cooking juices can be reduced in a saucepan
to desired consistency if necessary. Serve the pears
and shortbread with crème fraîche.
INGREDIENTS
FOR THE SHORTBREAD
65g unsalted butter,
room temperature
30g light brown soft or
light muscovado sugar
75g plain flour
15g cornflour
Pinch fine sea salt
FOR THE ROASTED PEARS
6 Conference pears
(approx. 150g each)
2 small lemons
1 small orange
80ml honey
15g unsalted butter
2 tablespoon water
Crème fraîche, to serve
INGREDIENTS
80g peanut butter, divided
40g butter
120g dark chocolate, divided
175g golden caster sugar
2 large eggs, beaten
60g self-raising flour
30g cocoa powder
DIRECTIONS
1 Spray Zone 1 drawer (without a crisper plate
inserted) with cooking spray or oil, and line base
with a piece of baking parchment.
2 Reserve 40g peanut butter and 30g chocolate.
Break up the dark chocolate into pieces, add
into a saucepan with peanut butter and butter.
Gently melt and leave to cool. Meanwhile in a
large bowl, whisk together the sugar and eggs
until thick and creamy like salad cream. Add in
chocolate mixture and whisk together.
3 Sieve flour and cocoa powder together into bowl
and fold in with a large metal spoon. Spoon
brownie mixture into prepared lined drawer. Melt
peanut butter in a microwave for 40 seconds.
Drizzle over the top of brownie.
4 Insert Zone 1 drawer in unit. Select Zone 1, turn
the dial to select BAKE, set temperature to 160°C
and set time to 35-40 minutes. Press the dial to
begin cooking.
5 After 30 minutes, remove Zone 1 drawer, check
whether brownie is cooked through. Cooking is
complete when the brownie is soft to touch in
centre.
6 Melt remaining chocolate in microwave for 20
seconds, stir then 20 seconds and stir. Drizzle
melted chocolate over the top of brownie. Leave
to cool in drawer.
7 Leave to cool before lifting out, using the lining
paper as a sling. Cut into squares.
PEANUT BUTTER
CHOCOLATE BROWNIES
PREP: 15 MINUTES | BAKE: 35-40 MINUTES | MAKES: 8-10 SERVINGS
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ninjakitchen.co.uk 35
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