Cooking For Engineers

[Jim Cooley]

Stupid Pressure cooker apple dessert:

This is just something I came up with after buying Jonah Crisp apples at Costco. I had about 10 pounds and they were running out my ears!

I'm not going to write this up formally because you can improvise any way you'd like. These are just notes. The result, however, is REALLY REALLY good!

Take a big crisp apple (Jonah Gold are perfect; McIntosh might work; just not something that goes completely mushy after cooking like Wash. Delicious) and core it.
Score the skin with three cuts at 120° apart dividing the skin into sixths

Mix together (appx)

2 TBS currants (not raisins, you want dry and tart)
1 TBS butter
1½ TBS light brown sugar
2 TBS slivered TOASTED almonds
2 pods cardamom (previously smashed up in a mortar and pestle, or coarsely chopped)

Stuff the apple and place it in a dish. (assume apple and ingredients at room temperature!)
Place the dish in the pressure cooker and bring to high pressure (one whistle).
Maintain and cook for 7 minutes. Remove from heat and let cool until you can open cooker.

Remove from cooker and cool a bit more.
Serve. Might be good with whipped cream (add some lemon zest!)

Notes:
Apples at room temperature! Cold apples take longer to cook and don't cook as evenly.
Results are ugly if you don't score the skin first.
Before plating, you can use the scored skin to cut the apple into sixths IN THE DISH. Easier to eat that way.
My Hawkins is a high pressure cooker -- 15 PSI. The fancy crap in America is often lower pressure, so will need more time.

[overtime28]

It seems Yummy.. Thanks for the recipe
Ill try it and share results