Black Pepper Free Warm Vanilla Fruit Compote
Warm, jewel-toned fruit bubbling down into a glossy, fragrant syrup — this compote is the kind of thing that makes a simple bowl of yogurt or a stack of pancakes feel genuinely special. Blueberries, strawberries, and peaches come together with honey, lemon juice, and a whisper of vanilla powder, then get a gentle lift from Ceylon cinnamon and fresh ginger. The result is deeply aromatic without a single note of heat or sharpness, which is exactly the point — no black pepper, no piperine, just pure, clean fruit flavor. Ceylon cinnamon is worth seeking out here; it's softer and more floral than the cassia variety, and it plays beautifully with the vanilla and ginger. If you like your compote on the thicker side, the optional arrowroot slurry pulls everything into a silky, spoon-coating consistency that looks almost too good to eat. It keeps in the fridge for up to five days, so you can make a batch on Sunday and spoon it over oatmeal, ice cream, or ricotta toast all week long.
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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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