This is a QED (quick, easy, delicious) recipe. It took no time to put together the cheese part and I let the cherries cook, while I was making dinner, only checking on it and mixing it, occasionally.
Baked Fresh Ricotta with Stewed Cherries (adapted from Claire Robinson - Five Ingredient Fix)
1 1/2 cups ricotta
1 large egg
3 tablespoons honey, divided
zest and juice of 1 lemon, divided
6 ounces dark and sweet cherries,
Preheat oven to 350 degreesF.
Put ricotta in a bowl with egg, 1 tablespoon of honey, and half the lemon zest and stir until well combined.
Transfer to a shallow baking dish and place on a baking sheet. Bake in the center of the oven until puffed and beginning to brown, about 35 minutes. Remove from the oven and let stand for 10 minutes before serving.
Put the cherries, lemon juice, remaining zest and 2 tablespoons honey in a small saucepan. Bring to a simmer over medium heat and cook until thickened and the cherries are broken down, about 15 minutes.
Serve in a dessert bowl.
VANILLA-ALMOND MASCARPONE CHEESECAKE with VANILLA CREME FRAICHE
|Winnie's Red Onion-Sweet Potato Quiche|
|Rustic Pear Tart from April|
|Chocolate Chip Smores Cookies for Lag B'Omer|
This should keep you well fed for the week. Enjoy. Now, link up with your baked savory and sweet dishes. I plan to pin these.
Sweet Treats and Swanky Stuff