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Stuffed Apples

1/4 cup golden raisins
1/2 cup dry red wine
1/4 cup chopped nuts
2 tablespoons sugar
1/2 teaspoon grated orange rind
1/2 teaspoon ground cinnamon
4 cooking apples
1 tablespoon butter
1 cup water

Soak raisins in wine for at least 30 minutes. Drain, reserving the
wine. Combine raisins, nuts, sugar, orange rind, and cinnamon.
Core apples, cutting to, but not through, the bottoms. Pare top
one-third of apples. Place each apple on square of aluminum foil
that is large enough to completely wrap the apple. Fill centers
with raisin mixture. Top each with one-fourth of the butter. Wrap
foil around apple, pinching firmly together at top. Place cooking
rack or steamer basket, reserved wine, and 1 cup of water in 4- or
6-quart pressure cooker. Place apples on rack or in basket. Close
cover securely. Place pressure regulator on vent pipe. COOK 10
MINUTES, at 15 pounds pressure. Cool cooker at once.

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