Mustard Free Warm Vanilla Fruit Compote
Warm, fragrant, and deeply comforting, this fruit compote brings together blueberries, strawberries, and peaches in a honey-sweetened, spiced syrup that feels like a hug in a bowl. A touch of vanilla powder, Ceylon cinnamon, and fresh ginger gives the whole thing a gentle warmth that makes it taste far more complex than the short ingredient list suggests. The bright hit of lemon juice keeps the sweetness balanced and the fruit flavors vivid. For anyone navigating condiment and spice blends that often sneak in unexpected allergens, this recipe is refreshingly straightforward — every ingredient is exactly what it says it is, with no hidden extras to worry about. The optional arrowroot slurry is a smart trick if you want a glossier, thicker sauce that clings beautifully to whatever you're spooning it over. Serve it warm over yogurt, oatmeal, pancakes, or ice cream, or let it cool and keep it in the fridge for up to five days of easy, delicious topping duty. It's the kind of simple, versatile recipe you'll find yourself making on repeat.
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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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