Chestnut 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 squeeze of fresh lemon at the end brightens the whole pot and keeps the sweetness from feeling heavy. For anyone navigating tree nut allergies, compotes and fruit-forward desserts can sometimes hide unexpected ingredients in store-bought versions, but this one is built entirely from whole fruit, honey, and spice — nothing to second-guess. The optional turmeric adds a subtle earthiness 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, making it just as useful on a Tuesday morning as it is at a weekend brunch table.
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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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