Celery Free Spiced Carob Fruit Compote
Blueberries, cherries, and tender pear come together in a deeply spiced, glossy compote that feels like something you'd find at a fancy brunch table — except you made it yourself in under half an hour. Carob powder gives the sauce a rich, chocolatey depth without any bitterness, and the warm trio of Ceylon cinnamon, ginger, and turmeric makes every spoonful feel almost medicinal in the best possible way. A splash of lemon juice keeps things bright and balanced so the sweetness never tips into cloying territory. The whole thing comes together in one saucepan, which means minimal cleanup and maximum reward. Spoon it over yogurt, oatmeal, pancakes, or even a scoop of vanilla ice cream — honestly, it works on just about anything. Every ingredient here is straightforwardly plant-based and free from anything that could cause concern for people navigating certain food sensitivities, so you can serve it to a crowd without a second thought.
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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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