Baked Fresh Ricotta With Stewed Cherries
- 1 1/2 cups fresh whole milk ricotta cheese
- 1 large egg
- 3 tbsp honey, divided
- 1/2 tsp kosher salt
- zest & juice 1 lemon
- 6 ounces fresh dark cherries, pitted & quartered
- Preheat oven to 305
- Put the ricotta in a fine mesh strainer set over a bowl and let stand 10 minutes to remove excess liquid. Transfer the cheese to a bowl, add the egg, 1 tbsp honey, salt, half the lemon zest and stir until well combined. Transfer to an 8 ounce shallow baking dish and place on a baking sheet, ake in he center of the oven until puffed & beginning to brown , about 35 minutes. Remove from the oven and let stand 10 minutes.
- Put the cherries, lemon juice & remaining zest and 2 tbsp honey in a small saucepan. Simmer over med heat and cook until thickened & the cherries are broken down, about 15 minutes.
- Serve the ricotta spread over toast or English muffins and top with stewed cherries.
milk ricotta cheese, egg, honey, kosher salt, lemon, dark cherries
Taken from www.epicurious.com/recipes/member/views/baked-fresh-ricotta-with-stewed-cherries-53041241 (may not work)