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|4||granny smith apples (peeled, cored & diced)|
|1/3 c||light brown sugar|
|1 tsp||chipotle chili powder|
|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 pkg||cream cheese softened|
|1/4 c||milk (i used coconut milk)|
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.
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.
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).
Reduce the heat, and let gently cook for about 10 minutes. You don't want it to break down into applesauce.
Mix the cream cheese with enough milk to make a thick but pourable mixture. Add this to the pot and stir until combined.
Add the toasted nuts to the pot and stir until coated. Cook for another 10 minutes.
Serve over pound cake. Or, serve over ice cream. I enjoyed it by itself in a bowl.
However you choose to serve it - top with the toasted coconut.