Sometimes, I see a recipe like this one for "baked" apples made in the pressure cooker and I can't wait to make it. It's from a source I've made several recipes from before, all the ingredients sound great, and we just went apple picking yesterday so we have plenty of apples. As the recipe says, substitutions are actively encouraged, so I made a few. I used apple cider (and a splash of rum) instead of red wine and I used craisins instead of raisins. So of course, they should turn out just about perfectly. Right? Well...not so much. Here's a picture of what they were supposed to look like when the pressure cooker lid was removed:
And here's what mine looked like when I opened the pressure cooker:
Luckily, they still tasted amazing and we still devoured them. Amazing enough to post even though the picture isn't quite what I was aiming for. At all.
Pressure Cooker "Baked" Apples
- 6 apples, cored
- ¼ cup (30g) raisins
- 1 cup (250ml) red wine
- ½ cup (100g) raw demerara sugar
- 1 teaspoon cinnamon powder
- Dash of powdered ginger (optional)
- Vanilla ice cream (for serving)
- Add the apples to the base of the pressure cooker.
- Pour in wine, sprinkle raisins, sugar and cinnamon powder (and ginger).
- Close and lock the lid of the pressure cooker.
- Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 10 minutes pressure cooking time.
- When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).
- Scoop out of the pressure cooker and serve in a small bowl with lots of cooking liquid.
There are plenty of substitutions listed on the original recipe. I really liked the apple cider with a splash of rum.