AIP Friendly Spiced Carob Fruit Compote
Fruit desserts can feel surprisingly tricky to pull off when you're navigating an elimination-style protocol, but this warm compote delivers genuine comfort without any of the usual offenders. Blueberries, cherries, and tender diced pear simmer together into a glossy, jewel-toned sauce that smells absolutely incredible as it cooks down on the stove. The real star is carob powder, which brings a deep, mellow richness that satisfies a chocolate-adjacent craving using a completely compliant ingredient. Ceylon cinnamon, ginger, and turmeric layer in gentle warmth and a subtle golden hue, while fresh lemon juice keeps everything bright and balanced. A touch of honey ties it all together without refined sugar. The whole thing comes together in about 20 minutes and makes six servings, so it's just as practical for meal prep as it is for a cozy weeknight treat. Spoon it over coconut yogurt, serve it alongside roasted meat, or enjoy it straight from the bowl — it works beautifully any way you try it.
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Learn more →Ingredients
6 servings
- 2 cups fresh or frozen blueberries
- 2 cups fresh or frozen pitted cherries, halved
- 1 cup peeled and diced pear (about 1 medium pear), cut into ½-inch pieces
- 3 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 2 tbsp carob powder
- 2 tbsp fresh lemon juice
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ cup water
- 1 pinch salt
Instructions
- 1
In a medium saucepan, whisk together the carob powder, ground Ceylon cinnamon, ground ginger, ground turmeric, and salt with the water until smooth and no dry clumps remain.
- 2
Add the blueberries, cherries, diced pear, honey, and lemon juice to the saucepan and stir to coat the fruit in the carob mixture.
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