Instructions: Combine all the ingredients except the fresh fruit and mint in the pressure cooker.

Cover and bring pressure to the second red ring (15 pounds pressure) over high heat. Cook 1 minute.

Remove from heat and release pressure with the quick-release method or Cold Water Release.

Add firm fruits, such as pears and apples, when syrup is still very hot. Add softer fruits as the syrup cools but is still warm. Let stand at least 2 hours before serving.

This recipe yields 4 servings.

Comments: Fruits can be refrigerated overnight in syrup. Garnish each serving with fresh mint, if desired.

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