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.
PRESSURE COOKING WITH LORNA SASS 
[…] 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 […]
By: The Sopranos and Lorna Sass: Black Bean Skillet Casserole with Cornbread Topping « Cookbook Cooks on March 29, 2010
at 7:32 PM