BHA & BHT Free Ginger Pear & Apple Compote
Warm, fragrant, and naturally sweet, this fruit compote is the kind of thing you'll want to spoon over everything — oatmeal, yogurt, pancakes, roast pork, or just eaten straight from the pot. Pears and apples cook down into tender, syrupy chunks while fresh ginger adds a bright, zippy heat that keeps the whole thing from feeling too simple. A touch of Ceylon cinnamon rounds out the spice without overpowering the fruit, and a drizzle of honey brings just enough sweetness to let the natural flavors shine. For anyone avoiding synthetic preservatives like BHA and BHT, packaged fruit sauces and jarred compotes can be a minefield — those additives show up in processed foods more often than you'd expect. This recipe sidesteps all of that by relying entirely on whole fruit, fresh ginger, and pantry staples you can easily verify. The optional knob of butter stirred in at the end adds a subtle richness and a gorgeous glossy finish that makes it feel genuinely special. You control the texture too — leave it chunky and rustic or press it into something closer to a smooth sauce, depending on what you're serving it with.
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Learn more →Ingredients
4 servings
- 3 medium pears (about 1 ½ lb), peeled, cored, and cut into ¾-inch chunks
- 2 medium apples (about 1 lb), peeled, cored, and cut into ¾-inch chunks
- 2 tbsp fresh ginger, peeled and finely grated
- 2 tbsp honey
- ¼ cup water
- ¼ tsp ground ceylon cinnamon
- 1 pinch salt
- 1 tbsp unsalted butter (optional)
Instructions
- 1
Combine the pear chunks, apple chunks, grated ginger, honey, water, Ceylon cinnamon, and salt in a medium saucepan over medium heat. Stir to coat the fruit evenly.
- 2
Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook, stirring occasionally, until the fruit is tender and beginning to break down at the edges, about 15–18 minutes. The liquid should reduce to a light syrup that coats the fruit.
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