Xanthan Gum 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 a simple scoop of vanilla ice cream. Many store-bought fruit spreads and compotes sneak in thickeners to get that luscious, spoonable texture, but this one achieves it naturally as the blueberries burst and the pears soften into a glossy, fruit-forward sauce. No gums, no starches, no additives — just real ingredients doing exactly what they're supposed to do. The combination of fresh ginger, turmeric, and lemon zest gives it a brightness that feels almost sophisticated, while honey keeps the sweetness grounded and natural. Blueberries, pears, and peaches each bring their own texture to the pot, so every bite has a little variety. A torn handful of fresh mint stirred in at the end is optional but genuinely lovely if you have it on hand. It keeps well in the fridge for up to five days, which means you can make a batch on Sunday and enjoy it 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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