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.
- 1/3 cup each frozen blueberries , cherries and strawberries, or your choice of fruit
- 1/4 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
- 1/3 cup natural peanut butter
- 3 Tablespoons heavy cream
- 3 tablespoons Grade B maple syrup
- heavy pinch salt
- about 1/4 teaspoon vanilla
- 1/2 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 1/2 cup of heavy cream to medium-stiff peaks.
Fold/stir in about 1/3 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.