BHA & BHT Free Spiced Carob Fruit Compote
Blueberries, cherries, and tender pear come together in a deeply fragrant, glossy compote that feels like something you'd find at a fancy brunch — except you made it yourself in about twenty minutes. The secret weapon here is carob powder, which adds a rich, chocolatey depth without any of the additives that sneak into so many store-bought sauces and fruit spreads. BHA and BHT are preservatives commonly found in packaged fruit products and flavored syrups, so cooking from scratch with whole, unprocessed ingredients is the cleanest way to sidestep them entirely. Ceylon cinnamon, ginger, and turmeric layer in a warm, aromatic spice profile that makes this compote taste far more complex than its simple ingredient list suggests. A splash of fresh lemon juice keeps the sweetness bright and balanced, while honey ties everything together without any synthetic additives. Spoon it over yogurt, oatmeal, pancakes, or even a scoop of vanilla ice cream — it's the kind of versatile, feel-good recipe you'll want to keep in regular rotation.
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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
- 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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