Posted by: lornasass | March 2, 2010


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.


  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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