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
1 tablespoon butter
1 cup water

Soak raisins in wine for at least 30 minutes.

Drain raisins, reserving wine. Combine raisins, nuts, sugar, orange rind, and cinnamon.

Core apples, cutting to but not through bottoms. Peel 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 reserved wine, water, and apples in cooker. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Cool cooker at once (see note*).

CAUTION:
FOR DESSERTS, DO NOT FILL PRESSURE COOKER MORE THAN 2/3 FULL! Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.

*NOTE:
If the instructions state, "Cool cooker at once," cool the pressure cooker under a running water faucet or pour cold water over it, or place it in a pan of cold water until pressure is completely reduced. Note: Do not set hot cooker in a molded sink as it could damage the sink. Pressure is completely reduced when the air vent/cover lock has dropped. If the air vent/cover lock remains in its raised position, there is still pressure inside the pressure cooker. Continue to cool until the air vent/cover lock drops. After pressure has been completely reduced, remove the pressure regulator. Always remove the pressure regulator before opening the cover.

Makes 4 servings
From: Recipelink.com
Source: Presto 4 or 6 quart Pressure Cooker Manual, 2006