STRAWBERRY BANANA COMPOTE
with sweet cream and mint. Topped with salted cashew crumbles, then drizzled with Hazelnut Kalua and lemon liqueur!
1 lg. banana, sliced
1 c. fresh, ripe, hulled, sliced strawberries
1/4 c. non-dairy creamer (I used Rich’s Non-Dairy Creamer – gluten-free)
1/4 c. powdered sugar
sprinkle of dried finely crushed mint, of chopped fresh mint
2 t. Hazelnut Kalua
2 t. Caravella Lemon liqueur
about 1/4 c. salted cashew crumbles (place 1-2 c. whole salted cashews in food processor and process till oil just begins to leak from the crumbles; transfer to jar, keeping out 1/4 c. for this recipe)
Place banana, strawberries, non-dairy creamer, powdered sugar, and mint in bowl. Toss to dissolve the sugar.
Spoon into dessert dishes. Top each with about 2 T. cashew crumbles, then drizzle each with a little Hazelnut Kalua and lemon liqueur. Serve.
Notes: Little effort goes into this fine dessert. You may also want to serve it as your fruit dish for a special brunch!
When processing the cashews don’t over-process to nut butter, but don’t under-process whereby you have cashew dust rather than crumbles.