Cashew Free Cinnamon Fruit Compote
Warm, jammy, and fragrant with Ceylon cinnamon and fresh ginger, this fruit compote is the kind of thing that makes your whole kitchen smell incredible. Apples and pears simmer down into tender, spoonable bites while blueberries burst and deepen the color into something almost jewel-like. A splash of lemon juice at the end brightens everything up and keeps the flavors from feeling too heavy or sweet. Tree nut allergies can make a surprising number of store-bought fruit preserves and compotes off-limits due to shared facility warnings, but this one is made entirely from whole fruit, honey, and spices — nothing to second-guess. The optional turmeric adds a subtle earthiness and a gorgeous golden hue without changing the flavor profile in any dramatic way. Serve it warm over oatmeal or yogurt, spoon it alongside roasted meat, or let it cool and eat it straight from the jar — honestly, all three are valid choices.
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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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