Baked Ricotta with Orange Blossom & Cherry Sauce

Please log in to add this to your favorites.

Citrus Fest oranges and fresh from Down Under New Zealand cherries come together with cheese in this creamy and sweet baked ricotta dish.

Serve as an appetizer, as part of a cheese course, or for dessert paired with shortbread cookies and break up your menu monotony!

 

Serves 4-6

Ingredients
Unsalted Butter for greasing
1.5 cups Whole Milk Ricotta Cheese, drained overnight
3 tbsp Honey
1 tsp Lemon Zest
1 Egg
1 cup Fresh Heavenly™ Cherries, pitted and halved
3 tbsp Sugar
2 tbsp Freshly Squeezed Orange Juice
1 tsp Orange Blossom Water

INSTRUCTIONS FOR RICOTTA CUSTARDS
1.      Heat the oven to 400º.
2.      Lightly grease four 4-oz. ramekins with butter and place on a baking sheet.
3.      Whisk Ricotta, Honey, Lemon Zest, and Egg in a bowl until smooth.
4.      Divide Ricotta mixture between ramekins and smooth the tops with a spatula.
5.      Bake until lightly puffed and golden brown on top, 30–35 minutes.
6.      Remove from oven and let cool slightly.

INSTRUCTIONS FOR CHERRY COMPOTE
1.      Bring Fresh Cherries, Sugar, and Fresh Orange Juice to a boil in a 1-qt. saucepan over medium-high heat.
2.      Reduce heat to medium-low and cook, stirring occasionally, until Cherries soften and liquid reduces to a syrup, 20–25 minutes.
3.      Remove from heat and stir in the orange blossom water; let cool slightly.
4.      Transfer ramekins to serving plates.
5.      Spoon Heavenly™ Cherries and Syrup over top.

image and serving suggestion: Saveur