Pescatarian 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 absolutely everything. Blueberries, pears, and peaches simmer together until the berries burst and the fruit turns tender, creating a thick, glossy sauce that's naturally sweetened with just a touch of honey. The addition of turmeric gives it a subtle earthiness and a gorgeous golden undertone that makes the whole pot look almost too pretty to eat. A hit of fresh lemon juice and zest at the end keeps the flavors bright and balanced, while torn mint leaves add an optional fresh finish. It comes together in one saucepan with no complicated technique — just a gentle simmer and a little patience. Make a batch on the weekend and you'll have something special ready to go for yogurt parfaits, oatmeal, pancakes, or even a simple cheese board all week long.
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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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