Cook4me+ Apricot Compote with Verbena

• 12 apricots, pitted and cut into chunks
• 3 pears, peeled, seeded and cut into chunks
• 100 ml boiling water
• 3 sprigs fresh verbena (or a sachet)
• 3 tablespoons honey

#SummerRecipes2020

Prepare the ingredients.

In a small bowl, infuse the verbena in water for 5 minutes then remove.

In the bowl, brown the pears and apricots with the honey.

Pour in the verbena water.

Pressure Cooking Time: 6 mins.

Mix and leave to cool before serving.