Wheat Free Ginger Basil Fruit Compote
Warm, jammy fruit with a kick of fresh ginger and a whisper of basil — this compote is the kind of thing that makes a simple bowl of yogurt feel like a proper occasion. Apples and pears simmer down until just tender, blueberries burst and thicken the sauce, and a splash of apple cider vinegar keeps everything bright rather than cloying. The torn basil goes in off the heat, so it stays fragrant and fresh instead of turning muddy. Every single ingredient here is naturally grain-free, which means there's no swapping, substituting, or label-checking required — it just works. Serve it warm over oatmeal or ice cream, spoon it alongside roasted pork, or eat it cold straight from the jar the next morning. The ginger builds a gentle heat that lingers in the best way, and the whole thing comes together in one saucepan with almost no effort.
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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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