Sunday, October 26, 2008

Stuffed Apples

Stuffed Apples

Source: Presto

* 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

Soak raisins in wine for at least 30 minutes. Drain, reserving the
wine. Combine raisins, nuts, sugar, orange rind, and cinnamon. 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 one-fourth of the butter. Wrap foil around apple,
pinching firmly together at top. Place cooking rack or steamer basket,
reserved wine, and 1 cup of water in 4- or 6-quart Presto® pressure
cooker. Place apples on rack or in basket. Close cover securely. Place
pressure regulator on vent pipe. COOK 10 MINUTES, at 15 pounds
pressure. Cool cooker at once.