Soy Free Warm Vanilla Fruit Compote
Jewel-toned and fragrant, this warm fruit compote is the kind of simple, feel-good recipe that makes any meal feel a little more special. Blueberries, strawberries, and peach slices simmer together with honey, lemon juice, and a whisper of vanilla powder until they collapse into a glossy, syrupy sauce that smells absolutely incredible. Ceylon cinnamon and fresh ginger add a gentle warmth that keeps every spoonful interesting without overpowering the natural sweetness of the fruit. Every single ingredient here is whole and straightforward — no emulsifiers, no fillers, nothing hiding on a label — so it's a genuinely easy win for anyone navigating soy in their diet. If you like a thicker texture, the optional arrowroot slurry pulls the liquid into something almost jam-like and beautifully glossy. Spoon it over yogurt, oatmeal, pancakes, or ice cream, or just eat it straight from the pot — no judgment. It keeps in the fridge for up to five days, which means you can make a batch on Sunday and enjoy 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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