28
RECIPES
SPICED APPLE CRUNCH
SERVES 3
Ingredients
1 cup dry bread crumbs (unseasoned)
1/4 cup sugar
1/2 teaspoon cinnamon
1 lemon (juice and rind) 3 apples, sliced
1/4 cup butter, melted
2 cups water
Directions:
-
Butter a 15 cm (6") baking dish. Combine bread crumbs (or graham wafer crumbs), sugar, cinnamon, juice
and lemon rind. Place alternate layers of apples and crumbs in baking dish. Pour melted butter over
ingredients and cover baking dish firmly with aluminum foil.
-
Place water, trivet, and then baking dish in pressure cooker.
-
Lock the lid in place and program to cook for 20-minutes. When cooking is complete, use the Quick or
Natural release method and remove the lid.
-
If you wish to add more color and crunch, run the dish quickly under the broiler. Be sure to watch carefully
to prevent burning.
OLD FASHIONED RICE PUDDING
SERVES 4
It's preferable to eat it the same day or the rice may become chewy.
Ingredients
1 tablespoon butter
1/4 cup long grain rice
2 cups milk
1 cup water
1/3 sugar 1/2 teaspoon salt
1 egg
1/4 cup evaporated milk
1/2 teaspoon vanilla
Cinnamon
Directions:
-
Melt the butter in the pressure cooker and stir in the rice, coating it with the butter. Pour in the fresh milk
and water, and then stir in the sugar and salt.
(Follow the Browning/Sautéing instructions on Page-11
of this manual.)
-
Lock the lid in place and program to cook for 10-minutes. When cooking is complete, use the Quick or
Natural release method and remove the lid.
-
In a small bowl mix together the egg, evaporated milk and vanilla. Stir in a little of the hot liquid from the
pressure cooker, then add the mixture to the pressure cooker.
-
When cooking is complete, use the Quick or Natural release method and remove the lid.
-
Cover again and set to cook for 5 more minutes.
-
When cooking is complete, use the Quick or Natural release method and remove the lid.
-
Cool 10 minutes, stirring occasionally.
Transfer to individual dessert bowls, continue cooling, then refrigerate. Serve sprinkled with cinnamon.
29
RECIPES
PEARS STEWED IN RED WINE
SERVES 4
A most elegant dessert when served with raspberry sauce. A fine ending to a special dinner.
2 cups water
1/2 cup sugar
2 slices lemon
2 cinnamon sticks
1/4 teaspoon mace
4 firm pears, peeled but not cored, stems on
3/4 cup red wine
1 cup frozen raspberries
4 tablespoons heavy cream
Directions:
-
In the pressure cooker, combine the water, sugar, lemon, cinnamon sticks and mace. Simmer until the
sugar is dissolved.
(Follow the Browning/Sautéing instructions on Page-11 of this manual.)
-
Place the pears into the pressure cooker, trimming bottoms if necessary so they stand upright.
-
Lock the lid in place and program to cook for 10-minutes. When cooking is complete, use the Quick or
Natural release method and remove the lid.
-
Add the red wine.
-
Lock the lid in place again and program to cook for 10 more minutes. When cooking is complete, use the
Quick or Natural release method and remove the lid.
-
Carefully remove only the pears and transfer to a deep container.
-
Boil down the remaining sauce until it is syrupy by pressing START. Cool, then pour over the pears and
keep at room temperature overnight.
-
To serve, defrost and purée the raspberries in a processor until smooth.
-
Spoon 4 tablespoons of the purée on four dessert dishes or shallow bowls. Place a pear upright in the
center or each dish. Spoon some syrup over the pears.
-
Dribble 1 tablespoon of cream in a circle over the sauce. With the aid of a knife, swirl the cream into the
sauce in an attractive design.
CINNAMON APPLE FLAN WITH MAPLE SYRUP
SERVES 6
Ingredients
5 tablespoons maple syrup
1/4 teaspoon cinnamon
2 apples, peeled and cut in 1/4" slices
3 whole eggs 3 egg yolks
1/4 teaspoon vanilla
6 tablespoons sugar
2 1/2 cups milk
Directions:
-
In a small saucepan, combine the maple syrup and the cinnamon. Add the apple slices and slowly simmer
until the apples are tender.
-
Divide the mixture into 6 greased oven-safe custard cups. In a large bowl, whisk the eggs and egg yolks.
Stir in the vanilla, sugar and milk. Pour this mixture slowly into the custard cups. Cover tightly with foil.
-
Fill the pressure cooker with 2 1/2 cups water. Place as many custard cups as will fit in the pressure
cooker steamer basket (if available) and lower into the pressure cooker.
-
Lock the lid in place again and program to cook for 10 more minutes. When cooking is complete, use the
Natural release method and remove the lid.
-
Remove the lid, take out the basket, loosen the foil and cool the custard.
-
Refrigerate. To serve, loosen the custard from the molds with a knife and invert onto dessert dishes.
