Dairy Free Spiced Carob Fruit Compote
This deeply colored fruit compote is the kind of thing you'll want to spoon over everything — oatmeal, pancakes, a scoop of dairy-free ice cream, or just eaten straight from the pot. Blueberries, cherries, and tender pear pieces simmer together in a glossy, spiced sauce that smells absolutely incredible as it cooks. The secret weapon here is carob powder, which adds a rich, earthy depth without any bitterness, and it plays beautifully against the brightness of fresh lemon juice and honey. Ceylon cinnamon, ginger, and turmeric round out the spice blend with warmth and just a hint of something exotic. Since every ingredient here is naturally free of dairy, there's no swapping or substituting needed — this one just works as written. The whole thing comes together in a single saucepan, and that final rest off the heat lets the sauce settle into a perfectly thick, spoonable consistency.
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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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