Dates Poached In Spiced Wine Spooned Over Fresh Ricotta

• 20 pitted dates
• 2 1/2 cups full bodied red wine (I like to use a red Zinfandel)
• 2 whole star anise
• 2 cinnamon sticks
• 1/2 teaspoon whole fennel seeds
• 1/2 teaspoon whole telicherry black peppercorns
• 1/4 cup brown sugar (packed)
• fresh ricotta for serving

1. Place dates and wine in a small sauce pan. Make a small pouch for the spices. I usually put them in a coffee filter and then fold it over and staple the edges close. Add pouch to the dates and wine and heat over medium heat until gently simmering for ~12 minutes.
2. Remove dates from wine using a slotted spoon and place in a small serving bowl.
3. Raise heat to medium/high and begin to reduce the wine. When you reach ~2/3 cup, add sugar and stir to dissolve. Continue reducing until wine has become syrupying and thickens on the back of a spoon (~20 minutes).
4. Squeeze spice pouch and discard. Pour syrup over dates and stir gently to incorporate.
5. Spoon ~1/3 cup fresh ricotta into four small dishes and then spoon 4-5 dates plus syrup on top of the ricotta to serve.

dates, full bodied red wine, star anise, cinnamon sticks, whole fennel seeds, telicherry black, brown sugar, fresh ricotta for serving

Taken from food52.com/recipes/10421-dates-poached-in-spiced-wine-spooned-over-fresh-ricotta (may not work)