Soy 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 — yogurt, oatmeal, pancakes, or even a scoop of vanilla ice cream. Blueberries, pears, and peaches simmer together until the berries burst and the fruit becomes lusciously thick, with a sauce that practically makes itself. The addition of turmeric gives it a subtle earthiness and a gorgeous golden undertone that makes the whole pot look as good as it tastes. Because it's built entirely from whole fruits, honey, and spices, there's nothing hidden to worry about — no sneaky additives, no processed sauces, just clean and naturally sweet ingredients. A hit of fresh lemon juice and zest at the end keeps everything bright and balanced, cutting through the warmth of the ginger beautifully. It stores well in the fridge for up to five days, which means you can make a batch on Sunday and have something special ready to elevate your breakfasts and desserts 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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