Macadamia Free Spiced Carob Fruit Compote
This deeply fragrant compote brings together blueberries, cherries, and tender pear in a glossy, spiced sauce that feels like something between a dessert topping and a cozy autumn preserve. Carob powder gives it a rich, chocolatey depth without any bitterness, while Ceylon cinnamon, ginger, and turmeric layer in warmth that makes the whole kitchen smell incredible. A splash of lemon juice and a drizzle of honey balance the fruit's natural sweetness so nothing tips into cloying territory. The technique is beautifully simple — everything comes together in one saucepan, and the slow simmer does all the heavy lifting, coaxing the fruit into a thick, spoon-coating sauce. It's the kind of recipe that works just as well spooned over yogurt or oatmeal in the morning as it does alongside a scoop of vanilla ice cream after dinner. Every ingredient here is straightforward and naturally free of tree nut concerns, so you can cook and serve it with total confidence.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!