Paleo Spiced Carob Fruit Compote

Total time30 min

Prep time10 min

Cook time20 min

4.6

(6)

Rich, jewel-toned, and fragrant with warm spices, this fruit compote is the kind of thing you'll want to spoon over everything. Blueberries, cherries, and tender pear pieces simmer together in a glossy sauce built from carob powder, Ceylon cinnamon, ginger, and turmeric — a combination that smells incredible and tastes even better. Carob is the real star here, delivering a deep, chocolatey richness without any cocoa, which makes it a natural fit for grain-free and legume-free eating. Honey and fresh lemon juice keep the sweetness bright and balanced rather than cloying. The technique is simple: whisk the spices into water first so everything blooms evenly, then let the fruit do its thing over low heat until the sauce turns thick and spoon-coating glossy. It works beautifully as a warm topping, a chilled side, or even stirred into a bowl of coconut cream for something that feels genuinely indulgent. Every ingredient earns its place, and nothing on the list will raise a red flag for anyone eating clean and whole.

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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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