Vanilla Peach-Mango Compote over Chia Kefir

Steps

1. Prepare first: slice the peach and dice the mango.
2. In a bowl, stir the chia seeds into the kefir until evenly mixed, then refrigerate at least 30 minutes to thicken while the compote cooks and cools.
3. Toast the pumpkin seeds in a dry pot over medium heat, stirring, 3 to 4 minutes until they pop and smell nutty; tip them onto a plate.
4. Add the peach, mango, maple syrup and half of the water to the same pot. Bring to a simmer over medium heat and cook, stirring now and then, 8 to 10 minutes until the fruit is soft but some pieces still hold their shape.
5. In a small cup, stir the cornstarch into the remaining half of the water until smooth. Stir this slurry into the pot and simmer 1 to 2 minutes until glossy and lightly thickened.
6. Take the pot off the heat and stir in the vanilla and lime juice. Let the compote cool about 15 minutes.
7. Stir the chilled chia kefir, spoon it into four bowls, top with the compote and scatter over the toasted pumpkin seeds.
8. Refrigerate any leftover compote promptly in a covered container and use within 3 days.