Here is a festive recipe for the holidays that puts the dried fruit shriveling up in your pantry to good use. Serve the compote on its own or as a topping for vanilla ice cream or coconut sorbet.
Yum, and how easy can it get?
Place 4 cups water in cooker along with 12 dried figs (halved), 2 cups tightly packed mixed dried fruits (cranberries add nice color), and 2 tablespoons chopped crystallized ginger. Cook under high pressure for 5 minutes. Quick release the pressure. When the compote has cooled slightly, stir in 1 cup toasted pecans or walnuts. Serve warm or room temperature.