Dessert: Tropical Dried-Fruit Chutney

This recipe includes superfoods such as:

Cinnamon

Health benefits of Tropical Dried-Fruit Chutney

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 vanilla bean, split lengthwise
1 cup imported dry Sherry
2 cinnamon sticks
2 whole star anise*
1 cup 1/2-inch dice dried mango (about 4 1/2 ounces)
1 cup 1/2-inch dice dried papaya (about 4 1/2 ounces)
1/2 cup 1/2-inch dice dried pineapple (about 3 ounces)
1/2 cup raisins
Pineapple juice
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh cilantro

Instructions

Scrape seeds from vanilla bean into heavy medium saucepan. Add bean, Sherry, cinnamon sticks, and star anise. Bring to simmer over medium heat. Add all dried fruits; return to simmer, stirring occasionally. Simmer until Sherry is almost evaporated, stirring occasionally, about 15 minutes. Remove from heat. Mix in enough pineapple juice by tablespoonfuls to moisten chutney. Transfer to bowl, cover, and refrigerate until cold, at least 3 hours. (Chutney can be made 1 day ahead. Keep refrigerated.)
Remove vanilla bean, cinnamon sticks, and star anise from chutney. Mix in mint and cilantro and serve.
*Brown star-shaped seedpods; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

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