Low Iodine Hot Apple-Pear Compote Drink
Warm, fragrant, and deeply comforting, this simmered fruit drink is the kind of thing you want to wrap both hands around on a cold afternoon. Apples and pears are cooked down with Ceylon cinnamon, ginger, and a touch of maple syrup until completely soft, then pressed through a sieve so every sip is silky smooth with concentrated fruit flavor. A splash of apple cider vinegar at the end brightens everything up and keeps the sweetness from feeling one-note. Managing iodine intake can make even simple pleasures feel complicated, but this recipe keeps things beautifully clean — fresh fruit, pure maple syrup, and spices with no dairy, no seafood, and no iodized salt in sight. The fine sea salt called for here is the right call, since it skips the iodine added to standard table salt. An optional sprig of fresh thyme adds a subtle herbal note that makes the whole thing feel a little more special without any extra effort. It's an easy, naturally sweet drink that fits seamlessly into a low-iodine routine without tasting like a compromise.
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Learn more →Ingredients
2 servings
- 2 medium apples (such as fuji or honeycrisp), peeled, cored, and roughly chopped
- 2 medium ripe pears (such as bartlett or bosc), peeled, cored, and roughly chopped
- 2 cups water
- 1 tbsp pure maple syrup
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp ground ginger
- 1 pinch fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 1 tsp apple cider vinegar
- 1 sprig fresh thyme (optional)
Instructions
- 1
Combine the chopped apples, chopped pears, water, maple syrup, Ceylon cinnamon, ground ginger, and sea salt in a medium saucepan. Add the thyme sprig, if using. Bring to a boil over medium-high heat, then reduce the heat to medium-low.
- 2
Simmer uncovered, stirring occasionally, until the fruit is completely soft and beginning to fall apart, about 15–18 minutes.
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