Stuffed Apples
These sweet and nutty stuffed apples are a fresh alternative to rich desserts.
1/4 |
cup golden raisins | |
1/2 |
cup dry red wine | |
1/4 |
cup chopped nuts | |
2 |
tablespoons sugar | |
1/2 |
teaspoon grated orange rind | |
1/2 |
teaspoon ground cinnamon | |
4 |
cooking apples | |
1 |
tablespoon butter | |
1 |
cup water for pressure cooking |
Soak raisins in wine for at least 30 minutes. Drain, reserving wine. Combine raisins, nuts, sugar, orange rind, and cinnamon. Core apples, cutting to but not through bottoms. Pare top one-third of apples. Place each apple on square of aluminum foil that is large enough to completely wrap apple. Fill centers with raisin mixture. Top each with one-fourth of the butter. Wrap foil around apple, pinching firmly together at top. Place cooking rack or steamer basket, reserved wine, and water in 4- or 6-quart pressure cooker. Place apples on rack. Close cover securely. Place pressure regulator on vent pipe. COOK 10 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Cool cooker at once.
Makes 4 servings