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Instant Pot Healthy Apple Fig Compote

apple fig compote in a white bowl with cream
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4.8 from 4 reviews

This naturally sweet Apple Fig Compote has a million different uses but is so good you could eat it plain with a spoon!

Ingredients

Scale
  • 4 pounds honey crisp apples
  • 1 1/2 cups dried figs, see note
  • 1 teaspoon cinnamon (Vietnamese/Saigon preferably)
  • 1 teaspoon vanilla extract
  • pinch of kosher salt
  • 4 tablespoons apple cider, divided
  • 2 teaspoons cornstarch
  • 1 – 2 tablespoons maple syrup, optional

Instructions

  1. Peel, core, and dice all the apples.  Place apples in the pressure cooker pot.
  2. Using kitchen shears or sharp, clean scissors, cut figs into small pieces.  You can also use a sharp knife but the shears make it a lot easier.
  3. Put figs on top of apples.
  4. To the pot, add 2 tablespoons apple cider, cinnamon, vanilla extract, and a pinch of kosher salt.  Do not stir.
  5. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 1 minute.
  6. When cooking is complete, use a quick release.
  7. Combine cornstarch and 2 tablespoons of apple juice.  Using the saute function of the pressure cooker, bring apples to a light simmer, stir in cornstarch slurry, until thickened, about 1 minute.
  8. Can be eaten hot, at room temperature, or chilled from the refrigerator.  Reheats perfectly in the microwave.
  9. Store in the refrigerator for up to 5 days.

Notes

  • You can substitute with different varieties of apples, but know that the texture may change
  • Variations include: swap figs for dates, omit figs, swap pears for apples, use a combo of pears and apples, etc
  • Cook 2 minutes for a softer apple
  • Serve with yogurt, ice cream, waffles, pancakes, pork, crepes, etc etc

Ultimate Fall Appetizer:  Pumpkin Spice Coconut Cream filled Phyllo Crisp with Fig Apple Compote

  • Stack 2 sheets of Fillo Dough Pastry sheets on top of each other and brush with melted butter.  Stack another 2 sheets on top and again brush with butter.  Cut out small squares then press them into a small muffin tin to make a cup.  Bake at 350 degrees for 6 – 8 minutes, until browned.  When cooled, fill with Healthy Pumpkin Dip and top with Apple Fig Compote.  Serve.
  • To make this even easier, look for the Mini Fillo Shells.  They can be harder to find than the sheets, but are so yummy!

Find it online: https://instafreshmeals.com/instant-pot-apple-compote/