Black Pepper Free Ginger Basil Fruit Compote
Warm, jammy, and fragrant, this fruit compote is the kind of thing you'll want to spoon over everything — yogurt, oatmeal, pancakes, or even a scoop of vanilla ice cream. Apples and pears simmer down until just tender, blueberries burst and deepen the color, and a finishing handful of torn basil adds a floral, herby note that makes the whole pot smell incredible. Fresh ginger and a splash of apple cider vinegar keep the sweetness bright and balanced rather than cloying. For anyone navigating a sensitivity to black pepper, this recipe is naturally free of it without any substitutions or workarounds — every ingredient here is straightforward and easy to verify. Honey brings gentle sweetness while the vinegar adds just enough tartness to make the fruit really sing. It comes together in one saucepan in under twenty minutes, and it keeps in the fridge for a few days, so you can make a batch and enjoy it all week long.
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Learn more →Ingredients
4 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 blueberries
- 1 tbsp fresh ginger, peeled and finely grated
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 3 tbsp water
- ¼ tsp salt
- ¼ cup fresh basil leaves, torn
Instructions
- 1
Combine the apple pieces, pear pieces, grated ginger, honey, apple cider vinegar, water, and salt in a medium saucepan over medium heat. Stir to coat the fruit evenly.
- 2
Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook, stirring occasionally, until the apples and pears are tender when pierced with a fork but still hold their shape, about 12–15 minutes.
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