Vegetarian Ginger Basil Fruit Compote
Warm, jammy fruit with a little heat and a surprise herbal finish — this compote is the kind of thing that makes people ask what your secret is. Apples and pears simmer down until they're tender but still hold their shape, while blueberries burst in at the end to add deep color and a pop of tartness. Fresh ginger and a splash of apple cider vinegar give the whole thing a bright, lively edge that keeps it from tasting one-note or overly sweet. Then comes the move that sets this apart: torn basil stirred in off the heat, wilting just enough to perfume every spoonful with something floral and unexpected. Honey ties it all together naturally, so there's no refined sugar to worry about and no animal-derived ingredients hiding anywhere in the pot. Spoon it over yogurt, oatmeal, pancakes, or a wedge of good cheese and you've got something that works at breakfast, brunch, or dessert without any extra effort. Make a batch on Sunday and you'll find yourself reaching for the jar 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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