Xanthan Gum Free Ginger Mint Fruit Compote
Warm, jewel-toned, and fragrant with ginger and fresh mint, this fruit compote is the kind of thing you'll want to spoon over everything — yogurt, oatmeal, pancakes, or just eaten straight from the pot. Apples and pears form the jammy backbone, softening slowly on the stovetop while blueberries burst and mango adds a bright, tropical sweetness. Pure maple syrup does the sweetening here, and the natural pectin released from the fruit is what gently thickens the sauce — no additives, no stabilizers, nothing you'd need to second-guess on a label. That's genuinely good news for anyone navigating recipes that typically sneak in thickening agents to get that glossy, spoonable texture. A little ground cinnamon and freshly grated ginger build warmth without overpowering the fruit, and the fresh mint stirred in at the end lifts the whole thing with a cool, herby finish. It works beautifully served warm straight off the stove or chilled and pulled from the fridge the next morning — honestly, it might be even better the next day.
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Learn more →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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