dessert chili

How To Make dessert chili

• 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.
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