Paleo 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 down into a thick, spoonable sauce that's naturally sweet without any refined sugar — just a touch of honey does all the heavy lifting. The addition of turmeric and lemon zest gives it a subtle brightness and depth that sets it apart from a basic fruit sauce. Because every ingredient here is whole and unprocessed, it fits cleanly into a grain-free, ancestral-style way of eating with zero workarounds or substitutions needed. Spoon it over coconut yogurt, serve it alongside a protein-heavy breakfast, or eat it straight from the jar — honestly, all three are valid. The fresh mint at the end is optional but worth it, adding a cool herbal note that makes the whole thing feel a little fancy. It keeps in the fridge for up to five days, so making a batch at the start of the week is absolutely the move.

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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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