
Warm, jammy fruit with a kick of fresh ginger and a fragrant finish of torn basil โ this compote is the kind of thing that makes a simple bowl of yogurt or a plain piece of toast feel genuinely special. Apples and pears simmer down until just tender, blueberries burst and thicken the whole mixture, and a splash of apple cider vinegar keeps everything bright rather than cloying. The basil goes in off the heat so it wilts gently and perfumes the fruit without turning bitter โ a small step that makes a big difference. Every single ingredient here is naturally free from lupin, which can sneak into processed condiments, flavored syrups, and even some store-bought fruit spreads in the form of lupin flour or extract. Making it yourself means you know exactly what's in the pot. It works beautifully served warm over oatmeal, spooned alongside roasted pork, or chilled and eaten straight from the jar โ honestly, all three are valid choices.
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Learn more โ4 servings







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.
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 12โ15 minutes.
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