Stuffed Apples
- 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 (Cortland, Empire, Golden Delicious)
- 1 tablespoon butter, divided into fourths
- 1 cup water
Add raisins and wine to a small bowl; soak raisins for at least 30 minutes. Drain, reserving the wine. Mix raisins, nuts, sugar, orange rind, and cinnamon in a small bowl. Core apples, cutting to, but not through, the bottoms. Pare top one-third of apples. Place each apple on square of aluminum foil that is large enough to completely wrap the apple. Fill centers with raisin mixture. Top each with butter and 1 tablespoon reserved wine. Wrap foil around apple, pinching firmly together at top. Place cooking rack (or in basket) and water in Presto® 6- or 8-quart Pressure Cooker. Place apples on rack. Close cover securely. Place pressure regulator on vent pipe. COOK 10 MINUTES at 15 pounds pressure. Cool cooker at once.
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