Winter Fruit Compote with Nut Cream

non-vegetarian

Winter Fruit Compote with Nut Cream

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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.

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

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.