Russell Hobbs RHNPC401 Owner's Manual page 43

BLUEBERRY STUFFED APPLES
4 large firm baking apples such as:
Rome,Jonagold,Cortland or Winesap
1/3 cup packed brown sugar
1/2 cup fresh blueberries
1/4 cup chopped walnuts
1/2 teaspoon cinnamon
1-1/2 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 HIGH/LOW
Pressure Level Indicator and the Pressure
Lift Pin raises.
4. When a steady flow of steam is released
from the Pressure Regulator Valve, reduce the
Variable Temperature/Pressure Control to 6 - 7
and cook at LOW pressure 5 to 7 minutes or
until done.
5. Turn the Variable Temperature/Pressure
Control to WARMING and turn the Pressure
Cooker OFF. Unplug the unit.The POWER
Indicator Light will turn off. Use the Quick
Steam Release method. Wait until the
HIGH/LOW Pressure Level Indicator and the
Pressure Lift Pin drops.
6. Serve with the hot brown sugar sauce.
Makes 4 servings
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