Barley Free Cinnamon Fruit Compote
Warm, jammy, and fragrant with Ceylon cinnamon and fresh ginger, this fruit compote is the kind of thing you'll want to spoon over everything — yogurt, oatmeal, pancakes, or even a scoop of vanilla ice cream. Apples and pears simmer down into tender, syrupy bites while blueberries burst and deepen the color into something almost jewel-like. A splash of lemon juice at the end keeps the whole thing bright and balanced rather than cloying. For anyone navigating grain sensitivities, jarred fruit preserves and flavored syrups can be surprisingly risky territory, but this compote is built entirely from whole fruit, honey, and spices — nothing hidden, nothing processed. The optional turmeric adds a subtle warmth and a gorgeous golden hue without changing the flavor in any dramatic way. It comes together in one saucepan with minimal effort, and it keeps well in the fridge for easy use throughout the week.
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Learn more →Ingredients
6 servings
- 2 medium apples, peeled, cored, and cut into ½-inch pieces
- 2 medium pears, peeled, cored, and cut into ½-inch pieces
- 1 cup fresh or frozen blueberries
- 3 tbsp honey
- ¼ cup water
- 1 tsp ground ceylon cinnamon
- 1 tsp fresh ginger, finely grated
- 1 tbsp fresh lemon juice
- ¼ tsp ground turmeric (optional)
Instructions
- 1
Combine the apple pieces, pear pieces, honey, water, Ceylon cinnamon, and ginger in a medium saucepan over medium heat. Stir to coat the fruit, then bring to a gentle simmer.
- 2
Cook, stirring occasionally, until the apples and pears are just tender when pierced with a fork, about 10–12 minutes.
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