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.
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.