Baked Ricotta with Orange Blossom & Cherry Sauce

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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

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

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.

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