Barley Free Ginger Fruit Compote

Total time30 min

Prep time10 min

Cook time20 min

4.6

(21)

Warm, jewel-toned, and fragrant with fresh ginger and Ceylon cinnamon, this fruit compote is the kind of thing that makes your whole kitchen smell incredible. Blueberries, pears, and peaches simmer together until the berries burst and the fruit becomes spoonable and lush — thick enough to mound on a spoon but still silky and bright. A touch of turmeric adds a subtle earthiness that plays beautifully against the honey and lemon zest without tipping into savory territory. 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 ice cream, or eat it straight from the jar with a spoon (no judgment). The fresh mint at the end is optional but genuinely lovely if you have it on hand. It keeps in the fridge for up to five days, which means you can make a batch on Sunday and enjoy it all week long.

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Ingredients

6 servings

2 cups blueberries, fresh or frozen
2 cups peeled and diced pears (about 2 medium pears)
1 cup peeled and diced peaches, fresh or frozen
2 tbsp fresh ginger, peeled and finely grated
½ tsp ground ceylon cinnamon
¼ tsp ground turmeric
2 tbsp honey
1 tbsp fresh lemon juice
1 tsp lemon zest
3 tbsp water
1 tbsp fresh mint leaves, torn (optional)

Instructions

1
Combine the pears, peaches, water, honey, ginger, Ceylon cinnamon, and turmeric in a medium saucepan over medium heat. Stir to coat the fruit, then bring to a gentle simmer, about 3–4 minutes.
2
Add the blueberries and lemon juice, stir to combine, and reduce the heat to medium-low. Cook, stirring occasionally, until the pears are tender when pierced with a fork and the blueberries have burst and released their juices, about 12–15 minutes. The compote should be thick enough to mound slightly on a spoon.

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