Posted by: lornasass | March 2, 2010

PRESSURE COOKED 1-MINUTE FRUGAL APPLE COMPOTE

This quick recipe is an example of how the pressure cooker helps you quickly prepare food that is quite edible but past its prime.

The Sweetie and I got home from a trip and found a 3-pound bag of apples lurking in the fridge.  I cut them in quarters around the core (tossed the cores) and put them into the cooker with 1/2 cup water (use 1 cup if that’s your cooker’s liquid minimum) and 1 cup mixed dried fruit–peaches, cherries, and cranberries– that was lurking in the back of a drawer and REALLY DRY.  (If you like, add a cinnamon stick.)

After 1 minute under pressure, I turned off the heat and let the pressure come down naturally.  The compote was rustic, fragrant, and delicious.  The apple skins were delightfully tender.

The recipe is very forgiving:  use more or fewer apples, ditto the dried fruit.

Try this delicious compote over oatmeal or icecream.  It’s also very tasty on its own.


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  1. [...] from The Sopranos to make stewed apples and strawberries in my pressure cooker.  This recipe on Lorna’s blog inspired me.  I intended making it with just apples, but the strawberries I had bought that [...]


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