Soy Free Spiced Carob Fruit Compote
This deeply fragrant compote brings together blueberries, cherries, and tender pear in a glossy, spiced sauce that feels both rustic and a little luxurious. Carob powder gives it a rich, chocolatey depth without any bitterness, and the warm trio of Ceylon cinnamon, ginger, and turmeric makes every spoonful smell like something simmering in a cozy kitchen. A splash of lemon juice and a drizzle of honey keep the whole thing bright and balanced. Every single ingredient here is naturally free from soy — no label-scanning required, no sneaky additives hiding in a spice blend or sweetener. The technique is straightforward: whisk the spices into water first so they bloom evenly, then let the fruit slowly soften into a thick, spoon-coating sauce over gentle heat. Serve it warm over oatmeal, yogurt, or ice cream, or let it cool to room temperature and spoon it onto toast — it's the kind of versatile recipe that earns a permanent spot in your 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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