Courtesy: Deneen Mueller
Ingredients
3 peaches
1 tsp cardamom (or more to taste)
2 pints blueberries
2 whole star anise
3 T coconut oil
Few gratings of whole nutmeg
2 tsp cinnamon
Maple syrup to taste
Directions
Heat sauté pan over medium heat. Add coconut oil. Allow to melt & get hot. Add peaches & sauté for several minutes until semi-soft. Stir
in blueberries. Add cinnamon, cardamom, star anise & nutmeg. Turn heat to low. As fruit cooks, it will breakdown & create a
sauce. Sweeten with maple syrup to taste. Top Basic Polenta with compote. Optional: top
with toasted almonds & coconut.
Photo: Sara Graca