Biscotti-Stuffed Peaches Pressure Cooker Recipe

Biscotti-Stuffed Peaches Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 2 minutes at HIGH pressure

• 3 large firm, ripe peaches, peeled, cut in half and stoned
• 1 cup Prosecco
• 3 tablespoons sugar
• 2 long strips lemon zest
• 1½ cups crumbled almond biscotti cookies (6 to 7 cookies depending on size)
• 3 tablespoons unsalted butter, melted

Method

1. With the large end of a melon baller, dig out a bit more space around the pit for the filling
2. In a 5- to 7-quart pressure cooker, combine the wine, sugar, and lemon zest
3. Place a trivet and steamer basket in the cooker
4. Bring to a boil over medium-high heat, stirring until the sugar has dissolved, about 1 minute
5. In a small bowl, combine the crumbs and melted butter, mixing until the crumbs are evenly moistened
6. Divide the filling among the 6 peach halves, mounding it slightly
7. Gently arrange the stuffed peaches side by side in the steamer basket, then set the basket in the pressure cooker
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 2 minutes
12. Remove the pot from the burner
13. Open the cooker with the Quick Release method
14. Be careful of the steam as you remove the lid
15. Remove the steamer basket from the cooker
16. Carefully transfer the peaches to a plate to cool
17. Return the uncovered pressure cooker to medium-high heat, bring the liquid to a boil, and let continue to boil until reduced by a third if you want to use the syrup
18. Serve the peaches with a tablespoonful of syrup pooled on the plate and a peach half on top
19. Serve with a fork and knife

Full List of Dessert Recipes
Full List of Biscotti Recipes