Gluten Free Ginger Fruit Compote

Total time30 min

Prep time10 min

Cook time20 min

4.6

(21)

This warm, jewel-toned compote is the kind of thing that makes your kitchen smell absolutely incredible — layers of fresh ginger, Ceylon cinnamon, and turmeric mingling with bubbling blueberries, pears, and peaches. Every ingredient here is naturally free of gluten, so there's no label-scanning or substitution gymnastics required; it's just real, whole food doing exactly what it should. The fruit softens and melds into a thick, spoonable sauce that's bright with lemon and rounded out by honey, landing somewhere between a preserve and a dessert topping. Fresh ginger does a lot of heavy lifting, giving the compote a gentle heat that plays beautifully against the sweetness of ripe pears and peaches. A finishing stir of lemon zest lifts everything and keeps the flavors from feeling heavy. Spoon it warm over yogurt, oatmeal, or ice cream, or let it cool and keep it in the fridge for up to five days of easy, flavorful meals 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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