Coconut Free Ginger Basil Fruit Compote
Warm, jammy, and just a little unexpected, this fruit compote layers tender apples and pears with juicy blueberries in a sauce that feels far more sophisticated than its short ingredient list suggests. Fresh ginger brings a bright, lively heat, while a splash of apple cider vinegar keeps everything balanced and prevents the sweetness from going one-note. The torn basil stirred in at the very end is the move that makes this compote genuinely special — it wilts into the warm fruit and adds a fragrant, herby note you won't find in anything from a jar. Many store-bought fruit sauces and compotes sneak in coconut sugar, coconut cream, or coconut-derived thickeners, so making your own from scratch is the cleanest way to stay worry-free. Every ingredient here is straightforward and easy to verify, which means you can serve it with total confidence. Spoon it over yogurt, oatmeal, pancakes, or a scoop of vanilla ice cream — it works beautifully warm or chilled straight from the fridge.
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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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