Vegetarian

Winter Fruit Compote with Nut Cream

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<p><em>Cynthia Lair has been part of the nutrition faculty at Bastyr University since 1994. Recipe reprinted from Cynthia Lair's Feeding the Whole Family: Whole Foods Recipes for Babies, Young Children and Their Parents (Moon Smile Press, 1998); and Feeding the Young Athlete: Sports Nutrition Made Easy for Players and Parents, with Scott Murdoch, PhD, RD (Moon Smile Press, 2002). Both are available from www.feedingfamily.com.</em></p>

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
water


<p>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.</p>