Gelatin 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 ice cream. Many store-bought fruit spreads and dessert toppings rely on gelatin as a thickener, which makes finding a clean option trickier than it should be. Here, the natural pectin in apples and pears does all the work, creating a luscious, spoonable texture as the fruit slowly softens and the juices reduce down in the pan. Blueberries are stirred in toward the end so they hold their shape just enough while still bleeding their deep, jewel-toned color into the whole pot. A squeeze of fresh lemon juice at the finish brightens everything up and keeps the sweetness from feeling heavy. The optional turmeric adds a subtle warmth and a gorgeous golden hue without changing the flavor in any dramatic way. This is a genuinely simple recipe that tastes far more special than the ingredient list would suggest.
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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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