With a h/t to Serenity.
I’ve written before about various fruits in oatmeal — blueberries, bananas, figs, etc. Recently, we had a lot of fresh fruit getting slightly over-ripe. We also had the pressure cooker out after making some Santa Maria beans. So, why not pressure cook a bunch of fruit? So I did. Peaches, banana, blueberries, a different kind of peaches, and so forth. Don’t bother to peel them, just chunk them up and throw them in. I made a couple of batches, one of which included blackberries. Don’t use blackberries. They taste musty, and a half-pound box leaves a pound of seeds in the mix. One batch I tried zotting with the stick blender. Don’t use a stick blender. You get a mix that’s 3/4 sludge and 1/4 juice.
What worked best for me was to put the fruit in the pressure cooker (or a regular pot, if you don’t mind watching it), with enough water to make steam with (say, one or one and a half cups), and maybe some sugar. Pressure cook on high for 20min, or simmer for 45min or so. Let it cool, then strain to separate the wet from the soggy. I ended up with twice the fluid I put into it, plus a nice bowl of soft cooked fruit. The liquid can be used for oatmeal, just like water or broth. The solids can be topping for the oatmeal, or eaten separately with cream or creamer.
Setup: 1/3 cup of stone ground rolled oats, one cup of fruity broth, sugar to taste, salt (yes, salt — it’s oatmeal). Cook for 10 minutes or so, depending on the exact style of oats.
Results: Pretty good, as long as I only have to eat it a couple of times a summer. Too much of a hot fruit ambiance for me.