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|Diet||Celiac, Dairy Free, Gluten Free, Low Carb, Low Fat, Vegan, Vegetarian|
|Cooking Technique||Pressure Cook|
|Prep Time||5 minutes|
|Cook Time||20 minutes|
Today you can find "fresh" apples in the supermarket all year long. That's because after their fall harvest apples are store in a "protective atmosphere" that keeps them from ageing. Unfortunately, this storage changes the texture of the apple and will turn it into puree' when pressure cooked. Stores are not required to tell you if an apple has been stored in these conditions or when it was harvested (for you to know if it's really fresh). The only way to tell is to carefully look at the apple stem. If it's green and flexible, then the apple is REALLY fresh and they will be perfect for this recipe. If its brown and shriveled then the apple was likely stored for up to a year before being sold - those apples are great for making apple sauce.
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
Could you cut them up and do it the same way?
We used grape juice and craisins, delish!
I used water instead of wine and I stuffed the apples with raisins, rolled oats and cinnamon. I also didn’t add any sugar, and they were sweet enough!
If you cut them you would have to significantly reduce the cooking time.
It is also best to use pot-in-pot to prevent burning.
The note in the recipe goes over why some apples are better for pressure cooking. It recommends fresh apples, if you live in a colder climate and recently purchased apples they may have been store and not fresh.