This is one of those deceptively easy recipes – that took forever to figure out. Wanting to duplicate my mother’s hour-long oven baked apple down to every detail slowed the process down about a year.
I started with putting apples in ramekins, covering with reduced wine and steaming them – too much work and not there flavor-wise. I tried stuffing them, halving them vertically, halving them horizontally, only removing the top or bottom -nope, nope, nope. I was ready to give up when my husband who won’t eat a fresh apple to save his life but adores baked apples implored me to persevere.
Out of frustration and lack of time (my kids have an extra day of activities and I started an group dance class – it’s like line dancing but to Enrique Iglesias) I just cored and tossed the apples in the cooker with wine and sugar – whatever.
I gave up trying to keep the apples perfectly intact and making look them exactly as my mother had.
Baked apples are imperfect, and that’s OK. Some will hold their shape, some won’t, but they will all be tender, creamy and delicious.
Sometimes the only thing that keeps you from completing a task – is demanding a perfect outcome before getting started.
Playing with the recipe
I’ve tried this with several apple varieties – they all work. Some (the reds) have a tougher skin than others, and you can just break that up with your spoon and scoop the apple pulp out when eating. Seriously, just use what you’ve got and what you can get. This recipe isn’t picky.
Don’t have raisins? use any dried fruit. Got pumpkin pie spice? Use that instead of cinnamon. Want to add even more zing? Sprinkle a pinch of ginger powder. Don’t have red wine? Use white.
Don’t want to add sugar? Use your favorite sweetener (but add 1/2 cup of water to compensate for the lost “liquid” created by the sugar). Don’t want to add wine? Replace the wine and sugar with sweetened apple juice.
This is one of those “foundation recipes” that can’t go wrong – except for one thing. Do NOT rush to release pressure. Do the full natural release or you’ll end-up with a runny applesauce.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|3 L or larger||none||10 min.||High(2)||Natural|
- Serves: 6
- Serving size: 1 apple
- Calories: 188.7
- TOTAL Fat: 0.3mg
- TOTAL Carbs: 41.9g
- Sugar Carbs: 34.7g
- Sodium: 2.3mg
- Fiber Carbs: 3.8g
- Protein: 0.6g
- Cholesterol: 0.0mg
- 6 FRESH apples (see notes), cored
- ¼ cup (30g) raisins
- 1 cup (250ml) red wine
- ½ cup (100g) raw demerara sugar
- 1 teaspoon cinnamon powder
- Add the apples to the base of the pressure cooker.
- Pour in wine, sprinkle raisins, sugar and cinnamon powder.
- Close and lock the lid of the pressure cooker.
- For electric pressure cookers: Cook for 10 minutes at high pressure.
For stove top pressure cookers: 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). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).
- Scoop out of the pressure cooker and serve in a small bowl with lots of cooking liquid.