Apple and Wine Poached Fresh Figs with Raspberries Pressure Cooker Recipe

Apple And Wine Poached Fresh Figs With Raspberries Pressure Cooker Recipe

Ingredients

SERVES 3 to 4 – Cooker: 5- to 7-quart – Time: 1 minute at HIGH pressure

• 2 cups unsweetened apple juice
• ½ cup dry white wine or water
• 2/3 cup sugar
• 1 cinnamon stick
• 3 whole cloves
• 2 (3-inch) strips lemon zest
• juice of 1 lemon
• 9 firm, ripe fresh figs (about 1 pound)
• ½ pint fresh raspberries or IQF raspberries (no need to thaw)

Method

1. In a 5- to 7-quart pressure cooker, combine the apple juice, wine, sugar, cinnamon stick, cloves, and lemon zest and juice
2. Bring to a boil over medium-high heat, uncovered, stirring occasionally, until the sugar has dissolved and syrup is reduced slightly, about 5 minutes
3. Trim a small piece from the bottom of each fig so they stand up straight
4. Remove stems and score a ¼-inch-deep X into the top of each fig
5. Add the whole figs in a single layer to the poaching liquid
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 1 minute
10. Remove the pot from the burner
11. Open the cooker with the Natural Release method; let stand for 15 minutes
12. Be careful of the steam as you remove the lid
13. Gently transfer the figs with a slotted spoon to a glass or ceramic bowl
14. Let the poaching liquid cool
15. Pour the liquid over the figs and add the raspberries
16. Cover and refrigerate at least 30 minutes before serving chilled

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