Best Poached Cherries With Ricotta Recipes

Poached Cherries with Ricotta image

Provided by Martha Stewart

Number Of Ingredients 7

2 1/4 pounds cherries, pitted, room temperature
2 cups dry red wine
2/3 cup sugar
1 vanilla bean, scraped
3 fresh basil leaves
2 three-inch strips lemon zest
1 1/2 cups fresh ricotta cheese

Steps:

Place cherries in a large, shallow, heat-proof bowl; set aside. In a medium saucepan, combine wine, sugar, vanilla bean and seeds, basil, and lemon zest. Bring to a boil over medium-high heat, stirring occasionally. Pour hot liquid over cherries. Set aside until mixture is room temperature and cherries are slightly soft, about 1 hour.
Drain cherries, reserving the poaching liquid. Discard basil, vanilla bean, and lemon zest. Return cherries to large bowl. Place reserved poaching liquid in a medium saucepan. Bring to a boil over medium-high heat; continue to boil until liquid has reduced to 1 cup, about 10 minutes. Pour hot liquid over cherries. Chill for a minimum of 1 hour or overnight. Serve in shallow bowls, topped with a spoonful of ricotta.

Red Wine-Poached Fruit image

Provided by Michael Symon : Food Network

Categories dessert

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 firm but ripe pears, peeled, seeded and quartered
1 cup fresh pitted tart cherries
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup red wine
2 whole star anise
Pinch of kosher salt
1 teaspoon red wine vinegar
Vanilla bean ice cream, for serving

Steps:

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Add the pears, cherries, sugar and cornstarch to a large saucepot and mix to coat the fruit. Add the red wine, star anise and salt. Place the saucepot over direct heat, bring the mixture to a boil and cook, simmering, until the wine is reduced and slightly thickened, about 5 minutes.
Remove the saucepot from the heat and add the red wine vinegar. Discard the star anise. Let cool slightly.
Serve by spooning over some vanilla bean ice cream.
(Alternatively, you can poach the fruit over medium-high heat on a stovetop.)

Fruit Platter with Whipped Ricotta image

Provided by Martha Stewart

Time 45m

Yield Serves 8 to 10

Number Of Ingredients 14

4 ripe but firm peaches or nectarines (about 1 pound), quartered and peeled
3 tablespoons sugar
2 tablespoons fresh lemon juice
1 pint part-skim ricotta
1/2 teaspoon pure vanilla extract
1 tablespoon pure maple syrup
1/2 honeydew melon, halved and cut into thick slices
1/2 pineapple, halved, cored, and cut into thick slices
1/2 baby watermelon, cut into thick slices
1 bunch green or muscat grapes
3 kiwifruits, peeled and sliced
8 fresh figs, halved
2 cups mixed berries, such as blackberries, raspberries, and blueberries
Digestive Biscuits, for serving

Steps:

Poached Peaches: Combine peaches, sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover, and cook, gently stirring occasionally, until fruit is just tender, 5 to 10 minutes, depending on ripeness. Transfer peaches to a heatproof container with a slotted spoon; strain syrup over top. Let cool completely. Peaches in syrup can be refrigerated, covered, up to 1 week. (Makes about 2 cups.)
Whipped Ricotta: Puree ricotta, vanilla, and maple syrup in a food processor or blender until creamy. Mixture can be refrigerated, covered, up to 5 days. (Makes 2 cups.)
Fruit Platter: Arrange all fresh fruits on a platter. Serve with poached peaches, whipped ricotta, and digestive biscuits.