Winter Fruit Compote with Nut Cream

Fruit Compote

By Cynthia Lair

Dried fruit was traditionally used in winter, when fresh fruit was unavailable. This compote is a tummy-warming treat that’s perfect for cold weather. Nut cream also makes a wonderful topping for cakes and gingerbread. Wheat-free, dairy-free.







¼ cup dried apricots

¼ cup pitted prunes

1 apple, sliced

1 pear, sliced

1 cinnamon stick

1/8 teaspoon nutmeg

3/4 cup apple juice

1/2 cup raw, unsalted cashews

3 tablespoons maple syrup

2 teaspoons vanilla


Preparation time: 35 minutes Makes 4 servings Place apricots, prunes, apple, pear, cinnamon, nutmeg, and juice in a medium-size pan; bring to a boil. Reduce heat and simmer, covered, for 20-30 minutes, until all the fruit is soft. Remove cinnamon stick. Grind nuts to a fine meal in a small grinder. Put ground cashews, maple syrup, and vanilla in the blender. With blender running, add water a little at a time until the consistency is thick and creamy. Put compote in individual serving bowls and top with nut cream.

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