BLUEBERRY STUFFED APPLES
4 large firm baking apples such as: Rome, Jonagold, Cortland or Winesap
3 cup packed brown sugar
2 cup fresh blueberries
4 cup chopped walnuts
2 teaspoon cinnamon
12 tablespoons unsalted butter
1 cup apple juice or cider
1.Core the apples, cutting to, but not through the bottoms and place into the the Pressure Cooker Pan.
2.Combine the brown sugar, blueberries, walnuts and cinnamon in a bowl. Spoon mixture into the apples. Dot the apples with the butter. Sprinkle any remaining sugar mixture over apples. Pour the apple juice into the Pressure Cooker Pan.
3.Cover with the Lid and set the Pressure Regulator Valve to PRESSURE. Heat on MAX/BROWNING until the Pressure Lift Pin raises.
4.After a few minutes when a steady flow of steam is released from the Pressure Regulator Valve, reduce the Variable Temperature/Pressure Control to 6 - 7 and cook 8 to 10 minutes or until done.
5.Turn the Variable Temperature/Pressure Control to WARMING and unplug the unit. The Power Indicator Light will turn off. Use the Quick Steam Release method. Wait until the Pressure Lift Pin drops.
Steam
Release
Pressure 
Steam | Clean |
| 5 |
Steam | 6 |
3 | 7 |
2 | 8 |
1 | 9 |
Warming | Max/Browning |
| 5 |
Steam | 6 |
3 | 7 |
| |
2 | 8 |
1 | 9 |
Warming | Max/Browning |
6.Serve with the hot brown sugar sauce.
Makes 4 servings
42.
