Autumn Fruit Cappuccino

Ryan Kate demonstrated and sampled this recipe at her Chef Demo on October 17, 2015 in conjunction with the Coppell Farmers Market’s Food Day for Kids.

2 apples peeled, cored and cut into eights
2 pears, peeled, cored and quartered
1 C frozen dark sweet cherries, pitted
1/3 C prunes
1/3 C dried apricots
2 T. raisins or currants
1 cinnamon stick
4 C water
½ C milk
cinnamon or nutmeg for garnish

Combine all ingredients in a pot and bring to a boil. Lower heat and simmer for 20 minutes.

Remove from heat and discard cinnamon stick.

Let cool slightly and then scoop apples, pears and other fruit (as desired for your preferred consistency) into blender or food processor. Puree and then return to soup.

Serve warm as a dessert in a mug or teacup topped with frothed milk and sprinkled with a dash of nutmeg or cinnamon.

Ryan Kate also demonstrated: Ginger-Garlic Salmon Packets with Citrus,  Salad on a Stick

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