Brazil Nut Free Ginger Fruit Compote
This warm, jewel-toned compote is the kind of thing that makes your whole kitchen smell incredible — bright citrus, earthy spice, and that unmistakable warmth of fresh ginger all swirling together as the fruit softens and the blueberries burst into a glossy, thick sauce. Blueberries, pears, and peaches are simmered low and slow until they meld into something far greater than the sum of their parts, with Ceylon cinnamon and turmeric adding a subtle, golden depth that feels almost luxurious. The fresh ginger is the real star here — grated fine and stirred right in, it gives the whole compote a lively, slightly spicy kick that balances beautifully against the honey and lemon. Because every ingredient is a whole, single-origin fruit or spice, there's zero guesswork about hidden additives or cross-contact from mixed nut products — just clean, straightforward cooking you can feel good about. A finishing stir of lemon zest and torn mint lifts everything and keeps it tasting fresh rather than heavy. Spoon it warm over yogurt or oatmeal, pile it onto pancakes, or eat it straight from the jar cold out of the fridge — honestly, all three are valid choices. It keeps for up to five days refrigerated, which means you can make a batch on Sunday and enjoy it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!