Rice Free Ginger Basil Fruit Compote
Warm, jammy, and fragrant with fresh ginger and basil, this fruit compote is the kind of thing that makes a simple breakfast or dessert feel genuinely special. Apples and pears simmer down until just tender, blueberries burst and thicken the sauce, and a finishing handful of torn basil adds an herby brightness that you really don't expect — but absolutely won't want to leave out. A splash of apple cider vinegar keeps everything from tipping too sweet, giving the whole pot a lovely, balanced depth. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it just works as written. Spoon it over yogurt, oatmeal, pancakes, or even a scoop of vanilla ice cream, and it pulls its weight every time. It stores beautifully in the fridge for a few days, which means you can make a batch on Sunday 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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