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.

Honey Ricotta with Cherries image

Provided by Geoffrey Zakarian

Time 10m

Yield About 3 cups

Number Of Ingredients 6

1 1/2 cups fresh ricotta cheese
1/2 cup cherries, pitted and chopped
1/4 cup sour cream
2 tablespoons honey
Kosher salt
1/2 cup chopped almonds

Steps:

Whole wheat crackers, for serving
Combine the cheese, cherries, sour cream and honey in a bowl. Fold the ingredients together so as not to discolor the ricotta from the cherries. Season with salt.
Place the mixture in a serving container and top with the chopped almonds. Serve with whole wheat crackers.

Cherries in Port over Ricotta image

Provided by Food Network

Categories dessert

Time 26m

Yield 6 servings

Number Of Ingredients 7

3 cups ruby Port
1 cinnamon stick
1/2 vanilla bean
2 cups frozen sour cherries, thawed, drained, juice reserved
1 tablespoon cornstarch
3 tablespoons cherry juice
2 cups ricotta, drained

Steps:

In a saucepan, place the Port, cinnamon and vanilla bean, and simmer to reduce to 1 cup. Add the cherries and heat through. Mix the cornstarch with 3 tablespoons juice drained from the cherries then stir it gently into the Port and cherries and cook gently until thickened.
Place 1/3 cup ricotta into each of 6 dessert bowls, then top it with the hot Port and cherry sauce.

Poached Cherries image

Provided by Martha Stewart

Yield Makes enough for 6 small trifles

Number Of Ingredients 5

2 pounds red or yellow fresh cherries, pitted, stems removed
1/4 to 1/2 cup sugar
1 tablespoon kirsch, (optional)
2 tablespoon freshly squeezed lemon juice
Grated zest of 1 lemon (optional)

Steps:

Place cherries, sugar, kirsch (if using), lemon juice, and zest (if using) in a medium saucepan over medium-low heat and bring to a simmer; cook, stirring occasionally, until cherries are tender, about 15 minutes. Use a slotted spoon to transfer cherries to a bowl.
Continue cooking remaining mixture in pan over medium heat until slightly thickened, about 3 minutes. Pour over cherries; let cool. Store in an airtight container in refrigerator for up to 1 day.