Winter Fruit Compote With Nut Cream

Source: Recipe republished with permission from Bastyr faculty member Cynthia Lair (Feeding the Whole Family, Sasquatch Books, 2008).
Prep time: 5 minutesCooking time: 30 minutesTotal time: 35 minutes


Dried fruit has traditionally been used in winter when fresh fruit was unavailable. This compote is a tummy-warming treat that's perfect for cold weather. Vanilla Nut Cream also makes a wonderful topping for cakes and gingerbread.


1⁄4 cup
dried apricots
1⁄4 cup
pitted prunes
apple, sliced
pear, sliced
cinnamon stick
1⁄8 tsp
3⁄4 cup
apple juice
1⁄2 cup
raw, unsalted cashews
3 tbsp
maple syrup
2 tsp
  to taste


Make the Winter Fruit Compote: Place apricots, prunes, apple, pear, cinnamon, nutmeg and juice in a medium-sized pan; bring to boil. Lower the heat and simmer, covered, for 20-30 minutes, until all the fruit is soft. Remove cinnamon stick.

Make the Nut Cream: Grind nuts to a fine meal in a blender. Add maple syrup and vanilla. With blender running, add water a little at a time until you have a thick, creamy consistency.

Put compote in individual serving bowls and top with nut cream.