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Sencha infused ruby chocolate mousse

Fall Fruit Compote

Kiyomi
A delicious fall compote that pairs well with our Sencha-Infused Ruby Chocolate Mousse
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Course Dessert
Cuisine American

Ingredients
  

  • 2 Apples
  • 2 Pears
  • 1 cup Fresh Cranberries
  • 3 tbsp Meyer Lemon Juice
  • 1 tbsp Honey
  • 1 tsp Vanilla Extract
  • 1ΒΌ tsp Anti Inflammatory Adaptogen
  • Pinch Salt

Instructions
 

  • Peel and rough chop the apples and pears.
  • In a small pot over low heat, combine the apples, pears, cranberries, Meyer lemon juice, honey, vanilla extract, anti-inflammatory adaptogen, and salt. Cover with a lid and cook until it resembles a compote.
  • Adjust the seasoning with more salt if necessary and let cool.
Keyword Anti Inflammatory Adaptogen, Compote