Sesame 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 that makes a simple bowl of yogurt or a stack of pancakes feel genuinely special. Blueberries burst and meld with tender pears and peaches into a thick, spoonable sauce that's naturally sweet and layered with a gentle heat from the ginger. A touch of turmeric adds an earthy depth you won't quite be able to put your finger on, but you'll definitely notice it's there. The whole thing comes together in one saucepan with nothing more than fresh fruit, honey, lemon, and spices — no hidden additives, no processed sauces, nothing to second-guess. For anyone navigating sesame-free eating, packaged fruit toppings and flavored syrups can be surprisingly tricky, so having a clean, from-scratch option like this in your rotation is genuinely useful. Finish it with a little torn mint if you want a bright, cooling lift, or keep it simple and let the ginger do the talking. It stores beautifully in the fridge for up to five days, so you can make a batch once and enjoy it all week long.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!