Every Helping
Sign in

Breakfast recipe · from the recipe book

Peach-Raspberry Compote with Lemon Zest Cream

Jammy, tart-sweet peaches and raspberries simmered with cardamom, spooned over a cool, fluffy lemon-zest ricotta cream with toasted pecan crunch.

Peach-Raspberry Compote with Lemon Zest Cream

Ingredients

  • 3½ medium500 gPeachescut into 1/2-inch slices
  • 1 cup125 gRaspberries
  • ⅓ cup (80 ml)80 gOrange juice
  • 2 tbsp packed25 gBrown sugar
  • ½ tsp1 gGround cardamom
  • 2 tsp4 gLemon zest
  • 2 tsp10 gLemon juice
  • 1¼ cups300 gPart-skim ricotta
  • 1 tbsp20 gHoney
  • ¼ cup chopped30 gPecansroughly chopped

Steps

  1. Wash, pit and slice the peaches; zest the lemon and set the lemon zest aside, keeping it divided into two halves.
  2. Toast the pecans in a dry medium pot over medium heat, stirring, for 3 to 4 minutes until fragrant, then tip them onto a plate.
  3. In the same pot, combine the peaches, orange juice, brown sugar and cardamom. Bring to a simmer over medium heat and cook, stirring now and then, for 8 to 10 minutes until the peaches are soft and the juices turn syrupy.
  4. Stir in the raspberries and simmer 2 minutes more, just until they start to break down. Take the pot off the heat and stir in the lemon juice and half of the lemon zest.
  5. Cool the compote for 20 to 30 minutes until barely warm.
  6. Meanwhile, whisk the ricotta with the honey and the remaining half of the lemon zest until fluffy.
  7. Spoon the lemon ricotta cream into bowls, top with the compote and scatter over the toasted pecans.
  8. Refrigerate any leftover compote promptly in a covered container and use within 3 days; this is not a canning or shelf-stable recipe.

Contains: Milk, Tree nuts.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book