POACHED CHERRIES WITH RICOTTA

POACHED CHERRIES WITH RICOTTA image

Yield 6 servings

Number Of Ingredients 7

Previous Next

2 1/4 lbs. cherries, pitted, at room temperature
2 cups dry white wine
2/3 cup sugar
1 vanilla bean, scraped
3 basil leaves
Two 3-inch strips lemon zest
1 1/2 cups fresh ricotta

Steps:

Place cherries in a large shallow bowl and set aside. In a medium saucepan, combine wine, sugar, vanilla bean, 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 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; 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 up to overnight. Serve in shallow bowls topped with a spoonful of ricotta.