Simple Berry Pear Cardamom Compote

Cardamom Berry Compote – Healthy, Gluten-Free, Oil-Free, Plant-Based, No Added Sugar, Easy, Vegan Dessert Recipe

Easy | Servings: 6 | Ready In: 25 minutes | Yield: 4 cups

The sweet, bright flavor of cardamom is highlighted with gently cooked pears and berries in this simple summer recipe. The natural fruit flavors intensify after simmering for a few minutes. Serve this quick, easy recipe with Blueberry Buckwheat Pancakes, Hearty Banana Bread Oatmeal, or Easy Tropical Purple Sticky Rice Pudding.

Ingredients

3 medium pears, cored and diced
1 pint blueberries
1 pound strawberries, hulled
2 teaspoons ground cardamom
1 teaspoon vanilla extract

How It’s Done

To make compote: Heat a wide pan over medium heat. Add the pears to preheated pan and let cook, untouched, about 8-10 min. Caramelize pears, getting some good brown, on all sides. This may take 12-15 minutes, depending on how wide your pan is.

Once pears are well caramelized, add half of the berries, the vanilla, and about 1 cup of water.
Partially cover and simmer until pears are tender and the berries start to release their juices, about 8-10 minutes.

Remove the lid, add the remaining berries and cardamom, and stir to combine. Cook off any excess liquid, if needed.

Serve with Blueberry Buckwheat Pancakes, Hearty Banana Bread Oatmeal, or Easy Tropical Purple Sticky Rice Pudding.

Yield: About 4 cups

Chef Katie’s Tips

Frozen Berries: When berries aren’t in season, simply use frozen. You can also make big batches of this compote and freeze for later enjoyment.

No Refined Sugar or Syrup? I’m on a mission to get rid of empty calories. These muffins don’t use any refined sugar, maple syrup, or other refined sweetener. Dried dates and roasted sweet potato provide sweetness, along with healthy fiber and essential nutrients.

Other Berries: Substitute frozen raspberries, blackberries, mixed berries, or wild blueberries.