Posted on : November 6th, 2018
When was the last time you had a baked apple? I used to LOVE them! They were perhaps my favorite harvest season dessert when I was growing up. But it’s been years since I made this dish myself. I don’t know why—I’ve found recipes that take far less time than the full hour my mother’s recipes took. But until now I never found a recipe that took as little time as the one I’m sharing today: 5 minutes in a pressure cooker! (And an additional 5 minutes to cool.)
Ohhhh, scary, a pressure cooker! I had an old-fashioned one with a pressure regulator on the top that jiggled ominously as the cooker heated up. Visions of the thing blowing up, spewing scalding liquid all over the kitchen and all over me, always made using it too terrifying to be worth the trouble. But today’s pressure cookers are nothing like that! First of all they’re electric now. And they come with wonderful safety features mom’s cooker certainly didn’t have: pressure sensors, lid locks, vent shields, etc. And that means that pressure cooking is suddenly “in” again!
This recipe is based on one created by Maryanne Cabrera, The Little Epicurean, for the Almond Board of California. I like tart Granny Smiths for baked apples but any apple that has the right balance between tart and sweet with firm enough flesh to hold up in the oven will work. Try Honeycrisp, Winesap, Braeburn, Rome Beauty, McIntosh, Cortland or Gala.
4 large apples
4 teaspoons almond butter
1/4 cup raisins or other dried fruit (dried cranberries, blueberries, apricots)
3 teaspoons finely chopped almonds
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
pinch of salt
2 tablespoons maple syrup, to garnish
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