POACHED CHERRIES WITH RICOTTA
Cherries have a number of delicious summertime uses, from filling pies and tarts to adding unusual color and flavor to lemonade. In this distinctive dessert, cherries are poached in a hot bath of red wine, which is enhanced with fresh basil, vanilla, and lemon. After the cherries have been poached and then chilled, serve them in a bowl topped with a spoonful of fresh ricotta cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
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
Provided by Geoffrey Zakarian
Time 10m
Yield About 3 cups
Number Of Ingredients 6
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
Notes about the recipe: The natural sweetness of the wine is enough for this light dish. And it's good to make at a time of year when fresh fruit isn't available.
Provided by Food Network
Categories dessert
Time 26m
Yield 6 servings
Number Of Ingredients 7
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
Poached and fresh cherries are layered with lemon curd to fill our Lemon and Cherry Trifle.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes enough for 6 small trifles
Number Of Ingredients 5
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.
POACHED CHERRY RISOTTO
I really like risotto. The trouble is that I am the only one in the house that likes it, until now. Everything is better when it is sweet. also, you cannot live near Door County without having a few cherry recipes on here. I used Recipe #229437 #229437 by the lovely and talented Chef #58104 for the cherries called for in this recipe. Yes, I still add the vanilla because my DH loves vanilla. You can skip this step if you use Rita's cherry, since it already is flavored.
Provided by LilPinkieJ
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the milk, cream and vanilla into a saucepan and bring gently to boiling point. Meanwhile, begin melting the butter in a large saucepan and then add the rice. Stir well to ensure the rice is well coated in the butter. Cook this for a few minutes - you want the rice to get glossy and a bit translucent.
- Add a half cup of the boiling milk mixture. This should absorb fairly quickly and as soon as it has, add another half cup. Keep stirring and when this has absorbed add another half cup of milk mixture and 1 tablespoon of the reserved poached cherry liquid. This is the sweetener and it will also color the risotto.
- You need to continue this process of stirring and adding the just boiling milk and poaching liquid - you'll notice that the time between additions will get longer as the rice cooks.
- When you've got about 1 cup of milk mixture left - add a half cup of drained poached cherries to the risotto and continue as before. The risotto is finished when the rice has softened and become creamy - it should by now have a lovely delicate rose blush to it. How pretty is that?.
- Serve hot with a spoonful of reserved poached cherry juice and some extra poached cherries on top.
POACHED CHERRIES
A French dessert recipe for poached cherries in vanilla and lemon syrup. Posted for Zaar World Tour 2006
Provided by Charlotte J
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the water, sugar, vanilla bean, and lemon zest in a medium saucepan.
- Place over low heat and stir until sugar dissolves.
- Raise the heat to high and bring the syrup to a boil.
- Stir in the fruit and the lemon juice.
- Cover the fruit with a lid slightly smaller than the diameter of the saucepan.
- This will keep the fruit submerged in the syrup.
- Reduce the heat to low and cook about 8 minutes.
- Allow the fruit to cool in the syrup, still covered, to room temperature.
- Transfer to a serving bowl, cover and chill at least 30 minutes before serving.
- To serve:.
- May be served as is, garnished with whipped cream.
- Or use as a garnish for cakes, filling for crepes or as an ice cream topping.
Nutrition Facts : Calories 253.9, Fat 0.3, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 65.2, Fiber 3.6, Sugar 59.5, Protein 1.8
CHERRIES WITH CHOCOLATE IN RICOTTA
Provided by Regina Schrambling
Categories dinner, weekday, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whip ricotta with kirsch and powdered sugar to lighten. Fold in chocolate and cherries. Add more kirsch and sugar if needed. (If time allows, chill at least 15 minutes.) Divide among 4 shallow serving bowls. Dust lightly with cocoa, and garnish with almonds.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 107 milligrams, Sugar 34 grams, TransFat 0 grams
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