Celery Free Cinnamon Fruit Compote
Warm, jammy, and perfumed with cinnamon and ginger, this fruit compote is the kind of thing that makes your whole kitchen smell incredible. Chunks of apple and pear simmer down until just tender, then blueberries are stirred in to burst and bleed their deep purple juices into the mix — the result is rich, saucy, and naturally sweet. A squeeze of fresh lemon at the end brightens everything up and keeps the flavors lively rather than heavy. Ceylon cinnamon brings a softer, more floral warmth than the standard supermarket variety, and the optional turmeric adds a subtle earthiness and a gorgeous golden hue if you're feeling it. This is one of those recipes where every single ingredient is straightforwardly whole and plant-based, so there's zero guesswork about what's in your bowl. Spoon it over yogurt, oatmeal, pancakes, or ice cream — or honestly just eat it warm from the pot with a spoon, because it's that good.
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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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