Lactose Free Ginger Fruit Compote
Warm, jewel-toned, and fragrant with fresh ginger and Ceylon cinnamon, this fruit compote is the kind of thing you'll want to spoon over everything. Blueberries, pears, and peaches simmer together until the berries burst and the fruit turns silky and thick — naturally sweet, with a gentle heat from the ginger and a golden warmth from the turmeric. Every single ingredient here is naturally free of dairy, so there's no substituting or label-checking required; the recipe just works as written. A splash of lemon juice and a hit of zest keep the whole thing bright and balanced, cutting through the richness of the honey. Fresh mint stirred in 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 — over oatmeal, alongside a grain bowl, or eaten straight from the jar with a spoon.
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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.
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