1/4 cup marsala cooking wine
1 inch ginger root, grated
1 tablespoon vegan cream cheese
1 tablespoon vegan sour cream
1 (15-ounce) can crushed pineapple, drained
1 large granny smith apple, peeled and chopped
1 large banana, sliced, then halved
1/4 cup dark raisins
1 tablespoon flax seed meal
crystallized ginger strips, for garnish
1. In a small saucepan over low heat, combine marsala and ginger; simmer 5 minutes.
2. Mix in cream cheese and sour cream, then mix in pineapple; increase heat to medium-high and simmer to reduce liquid by half. Transfer to a bowl.
3. Add apple, banana raisins, and flax seed meal; cover, shake well, and chill well.
4. Serve in custard cups, garnish with strips of crystallized ginger.