Shellfish Free Warm Vanilla Fruit Compote
Sweet, jammy, and perfumed with vanilla and warm 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 bright from fresh lemon juice and gently layered with Ceylon cinnamon and ginger. The vanilla powder weaves through the whole thing in a way that feels almost dessert-like, without any added fuss. If you like a thicker consistency, the optional arrowroot slurry brings the sauce to a beautiful, spoon-coating finish in just a minute or two. Spoon it over yogurt, oatmeal, pancakes, or ice cream — honestly, it improves just about anything it lands on. Since every ingredient here is straightforwardly plant-based and pantry-friendly, there's zero concern about hidden seafood derivatives that can sneak into processed sauces and flavored syrups at the store. Make a batch on the weekend and keep it in the fridge for up to five days of effortless, fruit-forward eating 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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