Vegetarian Cinnamon Fruit Compote
Warm, jammy, and fragrant with Ceylon cinnamon and fresh ginger, this fruit compote is the kind of thing that makes your whole kitchen smell incredible while it simmers. Chunks of apple and pear soften into a luscious, spoonable base, while blueberries burst and bleed their deep purple juices into every bite. A squeeze of fresh lemon at the end brightens everything up and keeps the flavors from feeling heavy or overly sweet. The optional pinch of turmeric adds a subtle earthiness and a gorgeous golden hue if you're feeling adventurous. Honey does the sweetening here, so you can easily dial it up or down depending on how ripe your fruit is. This compote is endlessly versatile — spoon it over yogurt, oatmeal, pancakes, or even a scoop of vanilla ice cream without a second thought. It's the kind of simple, wholesome recipe that earns a permanent spot in your weekly rotation.
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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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