granny smith apples (peeled, cored & diced)
light brown sugar
chipotle chili powder
orange (the juice from)
crystalized ginger (a few pieces)
bag of frozen pineapple
bag of frozen peaches
cream cheese softened
milk (i used coconut milk)
1Toast 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.
2In 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.
3Add the frozen fruit and the juice from one orange. Mix and let simmer until it reduces down (from the defrosting of the frozen fruit).
4Reduce the heat, and let gently cook for about 10 minutes. You don't want it to break down into applesauce.
5Mix the cream cheese with enough milk to make a thick but pourable mixture. Add this to the pot and stir until combined.
6Add the toasted nuts to the pot and stir until coated. Cook for another 10 minutes.
7Serve over pound cake. Or, serve over ice cream. I enjoyed it by itself in a bowl.
8However you choose to serve it - top with the toasted coconut.