Pressure cooked Quince
The idea was to start with a raw quince, pressure cook it with butter and brown sugar and end up with nice soft, well-cooked quince... And it didn't really work. I think it was a question of time and maybe I need to add more liquid... I'll try again.
Pressure-cooker Garlic Confit
This was far more successful. I make two versions; one out of fermented garlic, and one out of raw fresh green garlic. I added butter to the olive oil in the fermented garlic version, and balsamic vinegar to the fresh garlic one. Both worked beautifully at full pressure cooked for 1 1/2 hours.
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