Eggless Warm Vanilla Fruit Compote
Warm, jewel-toned, and fragrant with vanilla and spice, this fruit 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 Ceylon cinnamon and ginger until the fruit turns tender and the juices reduce into a glossy, syrupy sauce. The vanilla powder weaves through every bite in a way that feels almost dessert-like, without any added fuss. Every single ingredient here is naturally free of eggs, so there's no swapping or substituting needed — just straightforward, wholesome cooking. If you like a thicker consistency, the optional arrowroot slurry takes it from loose and pourable to something that clings beautifully to whatever you spoon it over. It's equally at home ladled over yogurt at breakfast, spooned alongside pancakes, or served as a light dessert with a scoop of vanilla ice cream. Make a batch on the weekend and you'll find yourself reaching for the jar 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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