Red Wine and Vanilla Stewed Fruit Pressure Cooker Recipe

Red Wine And Vanilla Stewed Fruit Pressure Cooker Recipe

Ingredients

SERVES 8 – Cooker: 5- to 8-quart – Time: 8 minutes at HIGH pressure

• 3 cups Zinfandel or Merlot wine
• 1 cup water
• ¾ cup sugar
• ½ to ¾ vanilla bean, split in half lengthwise but left attached at the end
• 1 cinnamon stick
• 1 (12-ounce) package dried apricot halves
• 1 (12-ounce) package dried pitted prunes
• 1 (12-ounce) package dried whole Mission figs
• ½ cup mixed dried tart cherries and golden raisins

Method

1. In a 5- to 8-quart pressure cooker, combine the wine, water, sugar, cinnamon stick, and vanilla bean
2. Bring to a boil, stirring until the sugar dissolves, then simmer for 2 minutes
3. Add the dried fruit and return to a boil
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 8 minutes
8. Remove the pot from the heat
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. Remove the cinnamon stick and vanilla bean
12. Transfer the fruit and the stewing liquid to a glass storage bowl with cover and chill at least 4 hours; it will keep for 3 to 4 days
13. Serve cold

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