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Snack recipe · from the recipe book

Cherry-Blueberry Lemon Zest Compote with Ricotta

Glossy, tart-sweet cherries and bursting blueberries brightened with lemon zest and a whisper of cardamom, spooned over cool, creamy honeyed ricotta.

Cherry-Blueberry Lemon Zest Compote with Ricotta

Ingredients

  • 2¼ cups pitted350 gSweet cherrieshalved
  • 1 cup150 gFrozen blueberries, unsweetened
  • ¼ cup60 gWater
  • 2½ tbsp30 gGranulated sugar
  • 1 tbsp15 gLemon juice
  • 2 tsp4 gLemon zestdivided
  • ¼ tsp0.5 gGround cardamom
  • 1¾ tsp5 gCornstarch
  • 1¼ cups320 gPart-skim ricotta
  • 1 tbsp20 gHoney

Steps

  1. Halve the cherries and grate the lemon zest before you start, setting aside half of the lemon zest for the ricotta.
  2. In a medium pot, combine the cherries, frozen blueberries, sugar, cardamom and the first half of the lemon zest with all but 1 tablespoon of the water.
  3. Bring to a simmer over medium heat, stirring, then cook 8 to 10 minutes until the cherries soften and the blueberries burst.
  4. In a small cup, stir the cornstarch into the reserved 1 tablespoon of water until smooth.
  5. Stir the cornstarch mixture into the pot and simmer 1 to 2 minutes until glossy and thickened, then take off the heat and stir in the lemon juice.
  6. Cool the compote at room temperature no more than 30 minutes, then cover and refrigerate at least 30 minutes; keep refrigerated and use within 3 days.
  7. In a bowl, whip the ricotta with the honey and the remaining half of the lemon zest until fluffy, cover and refrigerate until serving.
  8. Spoon the honeyed ricotta into 4 dessert bowls and top with the chilled compote.

Contains: Milk.

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

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