Fresh Kumquat Compote with Strawberries and Crystallized Ginger Pressure Cooker Recipe

Fresh Kumquat Compote With Strawberries And Crystallized Ginger Pressure Cooker Recipe

Ingredients

SERVES 3 to 4 – Cooker: 5- to 7-quart – Time: 5 minutes at HIGH pressure

• 2 cups Lillet Blanc
• ½ cup water
• 2/3 cup sugar
• 2 tablespoons honey
• 3 tablespoons minced crystallized ginger
• 1 cinnamon stick
• seeds from 6 green cardamom pods, seeds crushed with a mortar and pestle
• 2 (3-inch) strips lemon zest
• 12 to 14 ounces kumquats, thinly sliced and seeded
• ½ pint fresh strawberries, hulled and sliced

Method

1. In a 5- to 7-quart pressure cooker, combine the Lillet, water, sugar, honey, ginger, cinnamon stick, cardamom seeds, and lemon zest and juice
2. Bring to a boil, uncovered, over medium-high heat and cook, stirring occasionally, until the sugar has dissolved and syrup is reduced slightly, about 3 minutes
3. Add the kumquats
4. Close and lock the lid
5. Set the burner heat to high
6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
7. Set a timer to cook for 5 minutes
8. Remove the pot from the burner
9. Open the cooker with the Natural Release method; let stand for 15 minutes
10. Be careful of the steam as you remove the lid
11. The kumquats should be translucent
12. Gently transfer the compote to a glass or ceramic bowl
13. Discard the cinnamon stick and zest
14. Cool to room temperature
15. When cool, stir in the strawberries
16. Cover and refrigerate at least 30 minutes before serving chilled

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