Sesame Free Cinnamon Fruit Compote
Warm, jammy, and fragrant with cinnamon and fresh ginger, this fruit compote is the kind of thing that makes your whole kitchen smell incredible. Apples and pears break down into tender, syrupy bites while blueberries burst and deepen the color to a gorgeous jewel-toned purple. A splash of lemon juice at the end brightens everything up and keeps the flavors lively rather than flat. For anyone navigating sesame allergies or sensitivities, this recipe is naturally worry-free — every ingredient is a whole food with zero hidden risks hiding in a sauce packet or spice blend. The optional turmeric adds a subtle earthiness and a golden warmth that pairs beautifully with the Ceylon cinnamon without overpowering the fruit. Spoon it over yogurt, oatmeal, pancakes, or even a scoop of vanilla ice cream and it instantly feels like something special. It stores well in the fridge too, so making a batch ahead means you have something delicious ready to go all week long.
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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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