Oral Allergy Syndrome Friendly Ginger Pear & Apple Compote

Total time30 min

Prep time10 min

Cook time20 min

Oral Allergy Syndrome Friendly Ginger Pear & Apple Compote

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Ingredients

4 servings

3 medium pears (about 1 ½ lb), peeled, cored, and cut into ¾-inch chunks
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked pear in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid pear, tap it and change its rating to Red.
2 medium apples (about 1 lb), peeled, cored, and cut into ¾-inch chunks
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
2 tbsp fresh ginger, peeled and finely grated
2 tbsp honey
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Golden Blossom Honey - 24 Oz
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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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