Paleo Warm Vanilla Fruit Compote
Warm, jammy, and fragrant with vanilla and cinnamon, this fruit compote is the kind of thing that makes a simple bowl of food feel genuinely special. Blueberries, strawberries, and peaches simmer together with honey, fresh lemon juice, and a whisper of ginger until they collapse into a glossy, syrupy sauce that smells absolutely incredible. Ceylon cinnamon and vanilla powder do the heavy lifting here, layering in warmth and depth without any refined sugar or off-limits additives. For anyone who finds that most store-bought fruit sauces sneak in cane sugar, corn syrup, or thickeners that don't fit a grain-free lifestyle, this one keeps everything clean and whole. The optional arrowroot slurry is a smart trick — it thickens the compote to a luscious, spoonable consistency using a starch that's widely accepted as a paleo-friendly swap. Spoon it over coconut yogurt, roasted sweet potato, or just eat it straight from the pan while it's still warm — no judgment. It keeps in the fridge for up to five days, so making a full batch is absolutely worth it.
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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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