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Breakfast recipe · from the recipe book

Vanilla Apple-Blueberry Compote over Ricotta

Tender apple chunks and bursting blueberries simmer into a glossy, jammy vanilla sauce spooned over cool, creamy ricotta with a hint of orange.

Vanilla Apple-Blueberry Compote over Ricotta

Ingredients

  • 2½ medium500 gApplepeeled and cut into 1/2-inch chunks
  • 1¼ cups200 gFrozen blueberries, unsweetened
  • ⅓ cup (80 ml)80 gOrange juice
  • 1 tbsp25 gHoney
  • 1¼ tsp5 gVanilla extract
  • ½ tsp1 gGround cinnamon
  • 1 tsp2 gLemon zest
  • ⅛ tsp0.5 gSalt
  • 1⅔ cups400 gPart-skim ricotta
  • 3 tbsp24 gPumpkin seeds (pepitas)

Steps

  1. Peel the apple and cut it into 1/2-inch chunks before you start cooking.
  2. Put the apple, orange juice, honey, cinnamon and salt in a medium pot and bring to a simmer over medium heat.
  3. Cover and cook 8 to 10 minutes, stirring now and then, until the apple is just tender.
  4. Stir in the frozen blueberries and simmer uncovered 5 to 7 minutes, until the berries burst and the juices thicken to a glossy sauce.
  5. Take the pot off the heat and stir in the vanilla and lemon zest. Let the compote cool about 15 minutes until warm.
  6. Spread the ricotta into 4 bowls, spoon the compote over it and sprinkle with the pumpkin seeds.
  7. Refrigerate any leftover compote promptly in a covered container and use within 3 days; this is not a canning recipe.

Contains: Milk.

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

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