Pecan 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 you'll want to spoon over everything — yogurt, oatmeal, pancakes, or a simple scoop of vanilla ice cream. Blueberries burst and meld with tender pears and peaches into a thick, glossy sauce that tastes far more complex than the ingredient list suggests. A pinch of turmeric adds a subtle earthiness and gorgeous color without overpowering the bright citrus notes from the lemon juice and zest. Every single ingredient here is straightforward and tree-nut-free by nature, so there's no label-scanning or substitution stress involved — just real fruit and pantry spices doing their thing. The fresh ginger is the real star, giving the compote a gentle heat that keeps it from tipping into overly sweet territory. Torn mint stirred in at the end is optional but genuinely worth it if you have some on hand. Make a batch on the weekend and you'll have a versatile, vibrant topping ready to go for the next five days.

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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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