DESSERT CHILI

Steps:

• 1. Toast nuts on a baking sheet in a 350 oven until lightly toasted. Transfer to a bowl to cool. Toast the coconut next until lightly toasted. Transer this to another bowl.
• 2. In a large sauce pan, melt the butter with the spices & brown sugar until sugar is disolved. Add the diced apples, dried cranberries, and crystalized ginger. Saute for 5 minutes until the apples are well coated with the butter and sugar mixture.
• 3. Add the frozen fruit and the juice from one orange. Mix and let simmer until it reduces down (from the defrosting of the frozen fruit).
• 4. Reduce the heat, and let gently cook for about 10 minutes. You don't want it to break down into applesauce.
• 5. Mix the cream cheese with enough milk to make a thick but pourable mixture. Add this to the pot and stir until combined.
• 6. Add the toasted nuts to the pot and stir until coated. Cook for another 10 minutes.
• 7. Serve over pound cake. Or, serve over ice cream. I enjoyed it by itself in a bowl.
• 8. However you choose to serve it - top with the toasted coconut.