INSTANT POT!
Cornmeal galettes are my favorite to make in the summer and this one looks like it needs to be on my baking list!
~ Meredith
– Grate the lemon to get zest and set aside. Squeeze the lemon to get juice. – Add berries to the Instant Pot. Add the sugar and lemon juice and stir to combine the ingredients.
– Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook.
– In a small bowl, stir together the cornstarch or arrowroot and water until dissolved into a slurry. Once the compote has come to a boil, check to see if it is sufficiently thick enough. The compote will thicken considerably as it cools to room temperature. – Once cool, transfer the compote to a glass jar or airtight container and store in the fridge.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...