Apples and pears are almost always popular, so this warm, comforting dessert recipe is great for potlucks or other get-togethers. I also like to add raisins or chopped nuts to the compote, and for a more adult flavor I add 1/3 cup brandy or rum.—Nancy Heishman, Las Vegas, Nevada
Ingredients
- 5 medium apples, peeled and chopped
- 3 medium pears, chopped
- 1 medium orange, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup packed brown sugar
- 1/2 cup maple syrup
- 1/3 cup butter, cubed
- 2 tablespoons lemon juice
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 5 tablespoons orange juice, divided
- 4 teaspoons cornstarch
- Whipped cream and toasted chopped pecans, optional
Directions
- In a 6-qt. electric pressure cooker, combine the first 10 ingredients. Stir in 2 tablespoons orange juice. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure according to manufacturer's directions.
- Select saute setting and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and remaining orange juice until smooth; gradually stir into fruit mixture. Cook and stir until sauce is thickened, 1 to 2 minutes. If desired, top with whipped cream and pecans.
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