Tree Nut Free Ginger Fruit Compote

Total time30 min

Prep time10 min

Cook time20 min

4.6

(21)

This warm, jewel-toned compote is the kind of thing that makes your kitchen smell absolutely incredible — layers of fresh ginger, Ceylon cinnamon, and turmeric mingling with bubbling blueberries, sweet pears, and tender peaches. The combination of spices gives it a complexity that goes way beyond a basic fruit sauce, while honey and lemon juice keep everything bright and balanced. Everything simmers together in a single saucepan until the blueberries burst and the pears turn perfectly soft, creating a thick, glossy mixture that mounds beautifully on a spoon. Because every ingredient here is a whole fruit, spice, or natural sweetener, there's zero concern about hidden tree nut oils or cross-contaminated packaged goods sneaking in. Spoon it over yogurt, oatmeal, pancakes, or even a scoop of vanilla ice cream — it genuinely works in all directions. The optional torn mint at the end adds a fresh lift that makes the whole thing feel a little fancy without any extra effort. It keeps in the fridge for up to five days, so you can make a batch on Sunday and enjoy it all week long.

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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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