Apricot and Prune Compote with Port

Dried fruit becomes very tender in minutes in a pressure cooker. Feel free to try other combinations of fruit and of liquids, just maintain the proportions here. If using a conventional stove, simmer, partially covered, until tender, 20 to 30 minutes.

Active time: 5 minutes Total time: 40 minutes
Serves 4

1 cup dried apricots
1 cup pitted prunes
Grated zest and squeezed juice of 2 oranges (about ¾ cup)
¾ cup Port
½ cup granulated sugar
Coarse salt
1 vanilla bean (or 1 teaspoon vanilla extract, add after cooking)

Put the dried fruit, orange zest and juice, Port, sugar, and a pinch of salt in a 6- to 8-quart pressure cooker. Split the vanilla bean lengthwise and push seeds (with the dull side of a paring knife) into pot then drop in bean, if using.

Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 5 minutes. Remove from heat, vent pressure, and remove lid.

Electric: Secure lid. Manually set cooker to 6 minutes and let it come to pressure. Once time is complete, turn off, vent pressure, then remove lid.

If necessary, reduce the liquid by about half by boiling for a more syrupy texture and serve with the poached fruit.