French Toast with Cranberry Pear Compote

I found this recipe in the October Eating Well Magazine. It is absolutely delicious!!!!

Ingredients

• 2 large ripe, but firm pears, peeled and chopped in small pieces
• 1 cup cranberries, fresh or frozen
• 1/2 cup water
• 2-4 Tablespoons (go easy) raw agave nectar or raw honey-the recipe called for sugar which I won't use.
• 1 1/2 teaspoons dried lemon peel-I used dried orange peel as that is what I have in the house.
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt-I did not use.

Directions:

1. Put all ingredients (except lemon juice) in a small kettle.
2. Bring to boil.
3. Turn heat down and simmer for 20 minutes until cranberries burst.
4. Remove from heat and add lemon juice.

French Toast.

• I believe this is a Mary McDoughel recipe.
• 8 slices bread
• 1/4 cup raw cashews
• 1 cup water
• 1 Tablespoon maple syrup
• 1/2 teaspoon vanilla
• 1/8 teaspoon cinnamon
• 1/16 teaspoon turmeric-I did not use.

Directions:

1. Blend cashews with 1/4 cup of water in a food processor.
2. Then add remaining ingredients(not the bread) and process until very smooth.
3. Dip slices of bread into the mixture to coat on both sides.
4. Cook on a dry non-stick pan until browned on both sides. Top with Cranberry, Pear Compote.

The second time I made this I used Earth Balance on my bread.
Also with the topping I cut way back on the water and replaced it with fresh orange juice. Also added a couple of teaspoons of orange zest. It was really good.
 This would make a great cranberry sauce for Thanksgiving.

Enjoy!!!!