Low Iodine Ginger Basil Fruit Compote
Warm, jammy fruit with a bright herbal finish — this compote is the kind of thing that makes a simple bowl of oatmeal or a plain scoop of sorbet feel genuinely special. Apples and pears simmer down until just tender, blueberries burst and deepen the color, and a finishing handful of torn basil adds an unexpected fragrance that really elevates the whole pot. Fresh ginger and a splash of apple cider vinegar keep the sweetness from going flat, giving every spoonful a lively, complex edge. For anyone navigating iodine restrictions, fruit-forward recipes like this are a natural fit — no seafood, no dairy, no iodized salt concerns, just clean whole ingredients doing all the work. The small amount of salt called for here is easy to source in a non-iodized form, making this genuinely worry-free to prepare. It works warm straight off the stove, chilled from the fridge the next morning, or anywhere in between, and it keeps well for a few days so you can make a batch and come back to it all week.
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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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