Peanut 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 kitchen smell absolutely incredible while it simmers. Chunks of apple and pear soften into tender, spoonable bites, and the blueberries burst open to release a deep, jewel-toned juice that pulls the whole pot together. A squeeze of fresh lemon at the end brightens everything up and keeps the flavors lively rather than heavy or overly sweet. Store-bought fruit toppings and preserves can be a minefield of unexpected additives and shared-facility warnings, so making your own from scratch means you know exactly what's in every spoonful. The optional turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the fruit. This compote is endlessly versatile — spoon it over yogurt, oatmeal, pancakes, or even a simple scoop of vanilla ice cream. It's one of those recipes that feels a little fancy but comes together with almost no effort at all.
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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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