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Warm Fruit Compote
Warm Fruit Compote

If you are bored with a basic fruit cup, try this version, with a twist!

1½ cups organic apple juice

1 teaspoon cinnamon

1 teaspoon vanilla extract

2 tablespoons water

2 tablespoons arrowroot powder

1 banana, peeled and sliced into ½-inch thick slices

1 cup strawberries, green tops removed and cut in half

1 cup blueberries, rinsed with stems removed

1 cup diced golden pineapple

1. Place the apple juice, cinnamon and vanilla into a sauce pot and bring to a boil.

2. In a small bowl, dissolve the water and arrowroot.

3.  When the apple juice comes to a boil, whip in the arrowroot solution to thicken. Lower the flame to simmer and continue to stir. The sauce should be medium to heavy in texture. If need be add more arrowroot.         

4. Stir the fruit (banana, strawberries, blueberries and pineapple) into the hot sauce. Simmer until the fruit is hot.     

Serves: 3-4 

Chef John Nowakowski
Chef John Nowakowski

Chef John Nowakowski began his culinary career in 1978 at age 21, and at the age of 24 became the youngest Executive Chef for all of Marriott’s hotels and resorts. He began his “healthy cooking” career at Pi’s Place Restaurant in Miami. His “Heart Healthy” menu showed thousands of guests how delicious healthy food can taste. Pi’s Place went on to win the “Best Restaurant” award in downtown Miami in successive years. Since 1995 John has been the Executive Chef and health lecturer at the Regency Health Spa in Hollywood, Florida. His healthy vegan fare has been enjoyed by thousands of guests who have lost weight and learned how to apply the hygienic lifestyle upon their return home.

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