dessert chili
(2 RATINGS)
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.
No Image
prep time
30 Min
cook time
30 Min
method
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yield
Ingredients
- 4 - granny smith apples (peeled, cored & diced)
- 1/2 stick butter
- 1/3 cup light brown sugar
- 1/2 teaspoon cumin
- dash cinnamon
- 1 teaspoon chipotle chili powder
- dash nutmeg
- 1 large orange (the juice from)
- - crystalized ginger (a few pieces)
- 1/4 cup dried cranberries
- 1 - bag of frozen pineapple
- 1 - bag of frozen peaches
- 1/2 cup slivered almonds
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
- 1/2 cup coconut
- 1 package cream cheese softened
- 1/4 cup milk (i used coconut milk)
How To Make dessert chili
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Step 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.
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Step 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.
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Step 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).
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Step 4Reduce the heat, and let gently cook for about 10 minutes. You don't want it to break down into applesauce.
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Step 5Mix the cream cheese with enough milk to make a thick but pourable mixture. Add this to the pot and stir until combined.
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Step 6Add the toasted nuts to the pot and stir until coated. Cook for another 10 minutes.
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Step 7Serve over pound cake. Or, serve over ice cream. I enjoyed it by itself in a bowl.
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Step 8However you choose to serve it - top with the toasted coconut.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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