6 apples *
2 Tbsp raisins, currants or dried cranberries **
6 Tbsp brown sugar, preferably Demerara
1 tsp cinnamon
1/2 tsp ground ginger (optional)
1/4 tsp nutmeg (optional)
pinch of salt
2 Tbsp butter
1 cup apple or orange juice or water
* Any apple will taste delicious but try to use a variety that holds its shape and won't break down when it cooks. Try Gala, Golden Delicious, Honeycrisp, Granny Smith or Rome Beauty.
** For Drunken Baked Apples, soak the raisins, currants or cranberries in 2 or 3 Tbsp of brandy or rum for 15 minutes before adding them.
Use a teaspoon or melon baller to scoop the core out of the apples. Pour the apple or orange juice or water in the Instant Pot.
Combine the brown sugar, spices and salt. Put a teaspoon or so of raisins, currants or dried cranberries in each apple and cover with a tablespoon of the sugar mixture. Dot each one with a teaspoon of butter and put them right in the bottom of the Instant Pot – no trivet required.
Close the lid and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 4 minutes. When it beeps that it's done, leave it for 5 minutes natural release.
Open the pot and gently scoop out each apple with some of the sauce. Serve with whipped cream or ice cream and a little sprinkle of cinnamon.