Natalie of Good Girl Style is on today to show you that there’s more to fruit and chocolate than chocolate-covered strawberries. Natalie joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just good old-fashioned berries and ice cream. Don’t miss her recent recipe for these gorgeous Cheesecake-Stuffed Baked Peaches.
The last berries of a now-faded summer melt into this garnet-colored, spiced fruit sauce. The compote comes together quickly with basic ingredients but manages to taste ultra-luxurious. It feels like something you’d order on stuffed French toast in Paris in the fall, or over pound cake at a five-star Southern country hotel. Get creative: Anything you would serve for breakfast or dessert could be elevated with a scoop of this compote.
I’m particularly fond of the sweet-spicy sauce over chocolate ice cream, a delicious and easy gluten-free dessert base. The cinnamon and chocolate combination give the dish a bit of that Mexican hot chocolate taste with a fall-berry-apple-ish flair. Use the best-quality chocolate ice cream you can find for deep chocolate flavor that stands up to the spices and fruit. I like Talenti gelato or Haagen Dazs (shown here). You won’t be disappointed.