Gelatin Free Warm Vanilla Fruit Compote
Warm, jammy, 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 down into a glossy, syrupy sauce that's deeply fruity without being overly sweet. A squeeze of fresh lemon juice brightens the whole thing, while Ceylon cinnamon and ginger add a gentle warmth that makes it feel almost luxurious. Many store-bought fruit sauces and preserves rely on gelatin as a thickener, but this recipe skips it entirely — the fruit does the work on its own, and arrowroot starch is offered as an optional thickener if you want a more spoonable, glossy finish. It's equally at home spooned over yogurt, oatmeal, pancakes, or a scoop of vanilla ice cream. Make a batch on the weekend and you'll find yourself reaching for it 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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