Desserts; Stuffed Apples - Presto 4- and 6-Quart Stainless Steel Instructions Manual

RISOTTO WITH ARTICHOKE HEARTS AND SUN-DRIED TOMATOES
1 tablespoon olive oil
1 cup arborio rice
2 cloves garlic, minced
2 cups chicken broth
⁄ cup white wine
1
3
⁄ cup dried tomatoes, chopped
1
3
2 cups water
• • • • • • •
Heat oil in pressure cooker over medium heat; add rice and stir for 2 minutes until coated
and slightly translucent. Add garlic and cook for 1 minute. Combine rice, garlic, broth, white
wine, and tomatoes in a metal bowl which fits loosely in cooker. Cover bowl firmly with
aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely.
Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking
slowly. Let pressure drop of its own accord . Open cooker and remove foil. Stir artichoke
hearts, Parmesan cheese, and thyme into rice.
Nutrition Information Per Serving
220 Calories, 5 g Fat, 4 mg Cholesterol
Add a fabulous finale to any meal with desserts prepared in your pressure cooker. Pressure cooking gives an even
texture to pudding and a satiny feel to custards.
Desserts may be prepared in oven-safe custard cups or any metal mold which will fit loosely in the pressure cooker.
Fill molds only ⁄ full to allow for expansion of food. Cover securely with aluminum foil shaped to the sides of the
2
3
mold. Place the mold or custard cups on the cooking rack in the cooker. Up to three custard cups of dessert can be
pressure cooked at a time in the 4-quart cooker and up to six in the 6-quart cooker. For the 6-quart cooker, place three
custard cups on the cooking rack. Then, stack the other three custard cups opposite the bottom three custard cups.
To test custards for doneness, insert a knife into the center. If the knife comes out clean, it is done. If not, it will be
necessary to bring the cooker back up to pressure and cook the custard a minute or two longer.
Do not cook applesauce, cranberries, or rhubarb in the pressure cooker.
ALLOwING ThE COOKER TO bOIL DRy wILL DAmAGE ThE COOKER.
⁄ cup golden raisins
1
4
⁄ cup dry red wine
1
2
⁄ cup chopped nuts
1
4
2 tablespoons sugar
⁄ teaspoon grated orange rind
1
2
Soak raisins in wine for at least 30 minutes. Drain, 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 pres-
sure regulator rocking slowly. Cool cooker at once .
Nutrition Information Per Serving
224 Calories, 8 g Fat, 8 mg Cholesterol

desserTs

FOR DESSERTS, DO NOT FILL
PRESSURE COOKER OVER
OPERATING ThE COOKER wIThOUT COOKING LIqUID OR

STUFFED APPLES

1 can (13 ⁄ ounces) artichoke hearts,
3
4
drained and coarsely chopped
⁄ cup grated Parmesan
1
4
cheese
1 ⁄ tablespoons fresh thyme
1
2
or 1 ⁄ teaspoons dried thyme
1
2
Salt and pepper to taste
⁄ FULL!
2
3
⁄ teaspoon ground cinnamon
1
2
4 cooking apples
1 tablespoon butter
1 cup water
33
4 servings
4 servings