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Add a fabulous finale to any meal with desserts prepared in your pressure cooker. Pressure cooking gives an even texture to pud-
ding 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 steamer basket in the pres-
sure cooker. Fill molds only
2
⁄
3
full to allow for expansion of food. Cover securely with aluminum foil shaped to the sides of the
mold. Place the steamer basket in the cooker. Then place the mold or custard cups in the steamer basket. Up to four custard cups
of dessert can be pressure cooked at a time. Place two custard cups in the steamer basket. Then, stack the other two custard cups
opposite the bottom two 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.
FOR DESSERTS, DO NOT FILL
PRESSURE COOKER OVER
2
⁄
3
FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
STUFFED APPLES
1
⁄
4
cup golden raisins
1
⁄
2
teaspoon ground
1
⁄
2
cup dry red wine cinnamon
1
⁄
4
cup chopped nuts 4 cooking apples
2 tablespoons sugar 1 tablespoon butter
1
⁄
2
teaspoon grated orange 1
cup water
rind
Soak raisins in wine for at least 30 minutes. Drain, reserving wine. Combine raisins, nuts, sugar, or-
ange 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 a very slow, steady flow of steam escaping from the pressure regulator.
Cool cooker at once.
Nutrition Information Per Serving 4 servings
224 Calories, 8 g Fat, 8 mg Cholesterol
RICE PUDDING
1 cup long-grain white rice 1 cup whole milk
1
1
⁄
2
cups water
1
⁄
2
teaspoon sugar
1 cup water
1
⁄
2
cups water raisins
• • • • • • •
1
⁄
2
teaspoon cinnamon
Combine rice and 1
1
⁄
2
cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly with
aluminum foil. Pour 1 cup water into cooker. Place bowl in steamer basket in cooker. Close cover securely.
Place pressure regulator on vent pipe and cook 10 minutes with a very slow, steady flow of steam
escaping from the pressure regulator. Cool cooker at once. Stir milk, sugar, raisins, and cinnamon
into rice. Cover bowl firmly with aluminum foil. Place bowl in steamer basket in cooker. Close cover
securely. Place pressure regulator on vent pipe and cook 3 minutes with a very slow, steady flow of
steam escaping from the pressure regulator. Let pressure drop of its own accord.
Nutrition Information Per Serving 6 servings
238 Calories, 2 g Fat, 24 mg Cholesterol