Cherry-Raspberry Compote with Ricotta Cream

Steps

1. Prepare first: halve the pitted cherries and slice the almonds. In a small cup, stir the cornstarch into 2 tablespoons of the water to make a slurry; keep the remaining water for the pot.
2. In a medium saucepan, combine the cherries, the frozen blueberries, the remaining water, two-thirds of the honey and the lemon zest. Bring to a simmer over medium heat and cook, stirring often, 8 to 10 minutes until the cherries soften and release their juice.
3. Stir the cornstarch slurry, pour it into the pot and simmer 1 to 2 minutes, stirring, until the juices turn glossy and lightly thickened.
4. Take the pot off the heat and gently fold in the raspberries and the lemon juice so the raspberries stay partly whole.
5. Toast the almonds in a dry skillet over medium heat, stirring, 3 to 4 minutes until golden; set aside.
6. In a bowl, whisk the ricotta with the vanilla and the remaining third of the honey until smooth.
7. Let the compote cool about 20 minutes, then spoon the ricotta cream into 4 bowls, top with the compote and scatter with the toasted almonds.
8. Refrigerate any leftover compote promptly in a covered container and use within 3 days; this is not a canning or shelf-stable recipe.