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Snack recipe · from the recipe book

Spiced Pineapple-Blueberry Compote with Mint

Juicy pineapple and bursting blueberries simmer into a glossy, gently spiced sauce, finished with fresh mint for a bright, cool lift over dessert.

Spiced Pineapple-Blueberry Compote with Mint

Ingredients

  • 2¾ cups chunks450 gPineapplecut into 1/2-inch pieces
  • 1¼ cups200 gFrozen blueberries, unsweetened
  • ⅓ cup (80 ml)80 gApple juice, unsweetened
  • 1 tbsp25 gHoney
  • 1 tbsp15 gLemon juice
  • 2¼ tsp6 gCornstarch
  • 1 tbsp15 gWatercold
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp0.3 gGround cloves
  • 2¾ tsp chopped5 gFresh mintthinly sliced

Steps

  1. Prepare first: cut the pineapple into small pieces and slice the mint, then set the mint aside for the end.
  2. In a small cup, stir the cornstarch into the cold water until smooth to make a slurry; set it aside.
  3. Put the pineapple, apple juice, honey, cinnamon and cloves in a medium saucepan and bring to a simmer over medium heat, stirring often.
  4. Simmer for 8 minutes, until the pineapple is tender and the juices are syrupy.
  5. Add the frozen blueberries and simmer 4 to 5 minutes more, until some berries burst and the sauce turns deep purple.
  6. Stir the cornstarch slurry again, pour it into the pot and simmer, stirring, about 1 minute until the compote thickens and turns glossy.
  7. Take the pot off the heat and stir in the lemon juice.
  8. Cool for about 25 minutes, stir in the mint, then spoon over dessert such as ice cream, pound cake or yogurt.
  9. Refrigerate leftovers promptly in a covered container and use within 3 days; this compote is not for canning or shelf storage.

Allergens: none of the nine major allergens in the ingredients as written.

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

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