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Breakfast recipe · from the recipe book

Ginger Peach-Blueberry Compote over Yogurt

Jammy, gently spiced peaches and bursting blueberries with a warm ginger bite, spooned over thick, cool yogurt.

Ginger Peach-Blueberry Compote over Yogurt

Ingredients

  • 3½ medium500 gPeachescut into 3/4-inch chunks
  • 1 cup150 gBlueberries
  • ¼ cup60 gWater
  • 1 tbsp25 gHoney
  • 1½ tbsp grated8 gFresh gingerfinely grated
  • 1 tbsp15 gLemon juice
  • ½ tsp1 gGround cinnamon
  • 4 containers (6 oz)600 gPlain Greek yogurt, nonfat

Steps

  1. Prepare first: cut the peach into chunks, grate the ginger and rinse the blueberries.
  2. In a medium pot, combine the water, honey, ginger and cinnamon. Bring to a simmer over medium heat, stirring until the honey dissolves, about 2 minutes.
  3. Add the peach and simmer, stirring now and then, until softened and the juices turn syrupy, 8 to 10 minutes.
  4. Add the blueberries and cook 3 to 4 minutes more, until about half have burst and the sauce coats a spoon.
  5. Take the pot off the heat and stir in the lemon juice. Let the compote cool about 20 minutes until warm or room temperature.
  6. Divide the greek yogurt among 4 bowls, a quarter in each, and spoon a quarter of the compote over each bowl.
  7. If not serving it all, transfer leftover compote to a covered container, refrigerate promptly and use within 3 days.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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