Barley Free Warm Vanilla Fruit Compote
Warm, fragrant, and bursting with jammy fruit, this compote is the kind of simple recipe that makes everything it touches taste more special. Blueberries, strawberries, and peach slices simmer together with honey, lemon juice, and a gentle hit of vanilla powder, Ceylon cinnamon, and ginger until the whole pot smells like a farmers market in peak season. The natural juices from the fruit do most of the work, reducing into a loose, glossy syrup that clings beautifully to whatever you spoon it over. If you want a thicker consistency, a quick arrowroot slurry pulls it together in just a minute or two — no grain-based thickeners needed, which makes this completely safe for anyone avoiding barley and other gluten-adjacent grains. It works beautifully over yogurt, oatmeal, pancakes, ice cream, or even a simple slice of pound cake. Make a batch on the weekend and keep it in the fridge for up to five days — it only seems to get better as the flavors settle.
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Learn more →Ingredients
4 servings
- 2 cups fresh or frozen blueberries
- 1 cup fresh or frozen strawberries, hulled and halved
- 1 cup fresh or frozen peach slices, cut into 1-inch pieces
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- 1 pinch fine sea salt
- 1 tsp arrowroot starch, dissolved in 1 tbsp cold water (optional)
Instructions
- 1
Combine the blueberries, strawberries, peaches, honey, lemon juice, vanilla powder, Ceylon cinnamon, ginger, and salt in a medium saucepan over medium heat. Stir to coat the fruit evenly.
- 2
Cook, stirring occasionally, until the fruit begins to release its juices and the mixture comes to a gentle simmer, about 5 minutes.
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