Gluten Free Ginger Mint Fruit Compote

Total time30 min

Prep time10 min

Cook time20 min

4.9

(26)

Warm, jewel-toned, and fragrant with ginger and cinnamon, this fruit compote is the kind of thing you'll want to spoon over everything — yogurt, oatmeal, ice cream, or just eaten straight from the pot. Apples and pears form the tender, jammy base while blueberries burst into a glossy sauce and mango adds a bright, tropical sweetness that keeps every bite interesting. A drizzle of pure maple syrup does all the sweetening here, so there's nothing processed or questionable hiding in the ingredient list. The fresh mint stirred in at the end is a small move that makes a big difference, lifting all those warm spiced notes with a cool, herby finish. Since every ingredient is naturally free of gluten — whole fruit, maple syrup, fresh ginger, and spices — there's no substitution required and no label-reading stress. It comes together in a single saucepan with minimal prep, making it just as practical on a busy weeknight as it is impressive enough for a weekend brunch spread.

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Ingredients

4 servings

2 medium apples, peeled, cored, and cut into ½-inch pieces
2 medium pears, peeled, cored, and cut into ½-inch pieces
1 cup fresh or frozen blueberries
1 cup fresh mango, cut into ½-inch pieces
2 tbsp pure maple syrup
3 tbsp water
1 tsp fresh ginger, finely grated
¼ tsp ground cinnamon
⅛ tsp fine salt
2 tbsp fresh mint leaves, thinly sliced

Instructions

1
Combine the apple, pear, maple syrup, water, grated ginger, ground cinnamon, and salt in a medium saucepan. Stir to coat the fruit evenly.
2
Set the saucepan over medium heat and cook, stirring occasionally, until the apples and pears begin to soften and release their juices, about 8–10 minutes.

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