Wheat Free Ginger Fruit Compote

Total time30 min

Prep time10 min

Cook time20 min

4.6

(21)

This warm, jewel-toned compote is pure comfort in a bowl — blueberries bursting with deep purple juice, tender pears, and sweet peaches all simmered together into something that feels far more special than the effort required. Fresh ginger and Ceylon cinnamon give it a gentle, aromatic heat, while a touch of turmeric adds an earthy warmth that makes the whole thing feel almost medicinal in the best possible way. A squeeze of lemon juice and a hit of zest keep the sweetness bright and balanced, so it never tips into cloying territory. Every single ingredient here is naturally free of wheat, with no substitutions or workarounds needed — just whole fruit, spices, honey, and water doing exactly what they do best. Serve it warm over yogurt, oatmeal, or ice cream, or spoon it straight from the jar when no one is looking. It keeps in the fridge for up to five days, which means you can make a batch on Sunday and have something genuinely delicious waiting for you 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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