Today is National Peanut Butter Lovers’ Day. It’s also National Fruit Compote Day. When I heard this, I thought to myself, “This cannot be a coincidence,” and my brain began trying to figure out a way to make those two Items into one dessert.
I created this completely on the fly with no measuring. And no shopping. I used what happened to be in the house.
The two together taste like an adult PB&J sammich, which is exactly what I was going for. It does need a little crunchy Something Or Other. I’m thinking maybe some cinnamon graham crackers or the Aforementioned peanut brittle.
This dessert comes together quickly. Give it a try. I think you’ll like it.
- ⅓ cup each frozen blueberries, cherries and strawberries, or your choice of fruit
- ¼ cup organic apple juice
- 3 Tablespoons sugar in the raw
- 2 Tablespoons maple syrup (I used Grade B)
- 1 cinnamon stick
- a few Microplane-zests worth of lemon zest
- 2 teaspoons lemon juice
- pinch of salt
- ⅓ cup natural peanut butter
- 3 Tablespoons heavy cream
- 3 tablespoons Grade B maple syrup
- heavy pinch salt
- about ¼ teaspoon vanilla
- ½ cup heavy cream, whipped
- Bring all ingredients to a boil.
- Reduce heat and simmer on medium-low until somewhat reduced and thickened, about 30 minutes.
- Whisk together the peanut butter, 3 Tablespoons of heavy cream, syrup, salt and vanilla until smooth.
- Taste. Mixture should be slightly sweeter and saltier than you want it to be.
- Whisk the ½ cup of heavy cream to medium-stiff peaks.
- Fold/stir in about ⅓ of the mixture.
- Fold in the rest of the cream gently but thoroughly until no streaks remain.
- Divide mousse among 4 small serving dishes.
- Top with compote.
- Alternatively, you can layer mousse-compote-mousse.
- Serve with crushed peanut brittle or cinnamon graham crackers.
And there you have it. Now you can celebrate two food holidays with one dessert! You’re welcome, and have a lovely day.