Carrageenan Free Ginger Pear & Apple Compote
Warm, fragrant, and naturally sweet, this fruit compote is the kind of simple recipe that makes your whole kitchen smell incredible. Pears and apples cook down with fresh ginger, honey, and Ceylon cinnamon into a glossy, lightly spiced sauce that works beautifully over oatmeal, yogurt, pancakes, or even a scoop of vanilla ice cream. Carrageenan — a thickening agent derived from seaweed — sneaks into a surprising number of store-bought fruit sauces, jams, and dairy-adjacent products, but this recipe skips all of that entirely. Every ingredient here is whole and straightforward: fresh fruit, real honey, a knob of ginger, and a pinch of salt. The optional pat of butter at the end adds a subtle richness and a gorgeous sheen without complicating anything. You can keep it chunky or press it into something closer to a smooth sauce depending on your mood — both versions are genuinely delicious. It stores well in the fridge, so making a batch ahead for the week is absolutely worth it.
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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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