32
Stuffed Apples
4 large firm apples like Rome, Jonagold, Cortland or Winesap
1/3 cup packed brown sugar
1/4 cup chopped walnuts
1/4 teaspoon cinnamon
1 tablespoon unsalted butter
3/4 cup apple juice or cider
1. Place removable pot in Pressure Cooker.
2. Core apples, cutting to, but not through the bottoms.
3. Combine the sugar, walnuts, and cinnamon in a small bowl.
Spoon mixture into the apples and place in the removable
pot. Dot the apples with the butter. Pour the apple juice or
cider into the removable cooking pot.
4. Place lid on Pressure Cooker. Slide the safety lock to
LOCK position.
5. Turn the pressure regulator knob to PRESSURE.
6. Press the PRESSURE MODE button for LOW PRESSURE.
7. Press COOK TIME button until 8 minutes appears on
the display.
8. Press the START/STOP button until the green indicator light
appears. The green LOW PRESSURE indicator light will blink
slowly and then faster as the cooking countdown begins; the
pressure indicator will rise as the pressure builds. After
cooking under pressure 8 minutes, the Pressure Cooker will
beep three times. Press and hold the START/STOP button until
the red indicator light illuminates.
9. Immediately press and hold down the quick release button.
Steam will emit from the steam release valve. The pressure
indicator will drop when all the steam has been released.
Slide the safety lock to UNLOCK position and remove
the lid.
10. Carefully remove the apples with a slotted spoon to small
bowls. Drizzle with some of the cooking liquid. If the apples
are not totally tender, leave in the Pressure Cooker on WARM
function 5 to 10 minutes, covered with the lid.
Makes 4 servings
