- 1/2 cup applesauce
- 1 and 1/2 cups fresh cranberries
- 1/2 cup vegan port (such as Casal dos Jordeos)
- 1/2 cup apple cider
- 1/3 cup vegan sugar
- 1 (1-inch) lemon rind strip
- 4 cups peeled and sliced Golden Delicious apple
- 2 cups (1/4-inch thick) Anjou pear wedges*
- Cooking spray
- 3 cups vanilla non-dairy ice cream
2. Combine the cranberries, port, cider, sugar, and lemon rind in a small saucepan. Bring to a simmer, then remove from heat and stir in the applesauce.
3. Combine the apples and pears in an 11x7-inch baking dish coated with cooking spray. Pour the cranberry mixture over the apple mixture, then cover and bake at 400 degrees for 25 minutes. Uncover and bake an additional 10 minutes, basting occasionally with the cooking liquid. Discard the lemon rind.
4. Serve 1 cup compote on each of 6 dessert plates, and top each serving with 1/2 cup vanilla non-dairy ice cream of your choice.
As mentioned, I recommend lentil stew and warm bread for dinner first. All in all, a cozy night in the kitchen.
*Make sure to chose Anjou pear that is still firm; a ripe pear will cook too far down instead of holding on to its shape.
6 servings (1 cup compote, 1/2 cup ice cream), Calories 260
This was yummy, though it could have been better; the apples and pears were tender to perfection, but I found the cranberries to be a bit too tart. I would recommend cooking the cranberry mixture until the cranberries pop and grow sweeter, or adding more sugar, or both. The best part of the dish was spooning up the last bits of melted ice cream mixed with sauce - it tasted like the cream cheese and jelly sandwich filling I remember from childhood!