Compote of Dried Fruits with Cashew Cream

From Farmhouse Cookbook
Serves 8

1 lb prunes, pitted
8 oz dried apricots
8 oz dried pears
3 cups water
1/2 cup cane sugar
1/2 vanilla bean
2 lemon zest strips, 2 inches each
2 tablespoons freshly squeezed lemon juice

Stir all ingredients together in a large heavy saucepan. Bring to a boil over medium-high heat, reduce heat to as low as possible and cook, covered, until the fruit is softened and tender, about 2 hours, stirring occasionally. Let cool. Serve warm or at room temperature topped with a dollop of cashew cream.

Cashew Cream

From The American Vegetarian Cookbook

1 cup raw cashews
1 cup water
1 to 1 ½ cups sunflower oil
4 tablespoons maple syrup
½ teaspoon vanilla
Pinch salt

Blend cashews and water to form a thick cream. Slowly add the oil in a fine stream until cream thickens. Blend in maple syrup, vanilla, and salt. Chill and serve with stewed fruits.