Macadamia Free Cinnamon Fruit Compote
Warm, jammy, and fragrant with Ceylon cinnamon and fresh ginger, this fruit compote is the kind of simple recipe that makes your whole kitchen smell incredible. Apples and pears simmer down into tender, syrupy bites, while blueberries burst in at the end to add deep color and a slight tartness that keeps everything balanced. A squeeze of fresh lemon juice at the finish brightens the whole pot and ties the flavors together beautifully. The optional turmeric adds a subtle earthiness and a gorgeous golden hue without overpowering the fruit. This is naturally free from tree nuts of any kind — no swapping, no substituting, just wholesome fruit and pantry staples doing all the work. Spoon it over yogurt, oatmeal, pancakes, or ice cream, or serve it warm alongside roasted meats for something a little unexpected. It keeps well in the fridge, so making a batch ahead of time is absolutely worth it.
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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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