Compotes are a super easy way to dress up a plate of pancakes or a bowl of ice cream, or even a slice of vanilla cheesecake. You can make them on the stovetop by reducing them for 30 minutes or so, or you can make them in your pressure cooker in about 5 minutes.
Breakfast/Brunch, Vegetarian, Gluten Free, Sauces, Vegan
Calories: 108 kcal
fresh or frozen
broken in half
freshly ground black pepper
Combine all the ingredients in the pressure cooker and bring to a simmer using the BROWN setting. Stir to dissolve the sugar and lock the lid in place.
Pressure cooker on HIGH for 5 minutes.
Let the pressure drop NATURALLY and carefully remove the lid. Transfer the blueberries to a bowl with a slotted spoon and cool to room temperature. Remove the cinnamon stick.
If you’d like a thicker compote, reduce the remaining liquid by half by simmering using the BROWN setting. Combine again with the blueberries and cool to room temperature.
Serve over ice cream, cheesecake or pie.
Blueberry Cinnamon Compote
Amount Per Serving (0.25 cup)
Calories from Fat 9
% Daily Value*
Total Fat 1g
Saturated Fat 1g
Total Carbohydrates 28g
Dietary Fiber 2g
* Percent Daily Values are based on a 2000 calorie diet.