Karen Habicht Recipe

Dessert Chili

By Karen Habicht khabicht


Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:

Karen's Story

I was entering a Chili Cook-Off at work and wanted to try something completely different. What I came up with... COMPLETELY different. Hope you like it.

Ingredients

4
granny smith apples (peeled, cored & diced)
1/2 stick
butter
Find more recipes at goboldwithbutter.com
1/3 c
light brown sugar
1/2 tsp
cumin
dash(es)
cinnamon
1 tsp
chipotle chili powder
dash(es)
nutmeg
1 large
orange (the juice from)
crystalized ginger (a few pieces)
1/4 c
dried cranberries
1
bag of frozen pineapple
1
bag of frozen peaches
1/2 c
slivered almonds
1/2 c
chopped pecans
1/2 c
chopped walnuts
1/2 c
coconut
1 pkg
cream cheese softened
1/4 c
milk (i used coconut milk)

Directions Step-By-Step

1
Toast nuts on a baking sheet in a 350 oven until lightly toasted. Transfer to a bowl to cool. Toast the coconut next until lightly toasted. Transer this to another bowl.
2
In a large sauce pan, melt the butter with the spices & brown sugar until sugar is disolved. Add the diced apples, dried cranberries, and crystalized ginger. Saute for 5 minutes until the apples are well coated with the butter and sugar mixture.
3
Add the frozen fruit and the juice from one orange. Mix and let simmer until it reduces down (from the defrosting of the frozen fruit).
4
Reduce the heat, and let gently cook for about 10 minutes. You don't want it to break down into applesauce.
5
Mix the cream cheese with enough milk to make a thick but pourable mixture. Add this to the pot and stir until combined.
6
Add the toasted nuts to the pot and stir until coated. Cook for another 10 minutes.
7
Serve over pound cake. Or, serve over ice cream. I enjoyed it by itself in a bowl.
8
However you choose to serve it - top with the toasted coconut.

About this Recipe

Course/Dish: Other Desserts
Hashtags: #Fruit, #nuts