Warm Stone-Fruit Salad

• 1/2 vanilla bean, split lengthwise
• 1 star anise (optional)
• 1/4 cup packed dark brown sugar
• 2 sprigs thyme, plus more for garnish
• 2 cups water
• 3 ripe peaches, halved, pitted, each cut into 6 wedges
• 2 cups pitted fresh or frozen (thawed) cherries (8 ounces)
• 1 cup part-skim ricotta cheese

1. In a large skillet, combine the vanilla bean, star anise (if using), sugar, thyme, and the water.
2. Bring to a boil, and cook until lightly syrupy, about 6 minutes.
3. Add peaches and cherries, reduce heat to medium, and cook until the fruit is tender but not mushy and the liquid is syrupy again, 8 to 10 minutes.
4. Shake the pan occasionally to prevent sticking, but dont stir, as this will break up the fruit.
5. Remove and discard vanilla-bean pod, star anise, and thyme.
6. To serve, divide ricotta among 4 bowls; spoon fruit and syrup over cheese.
7. (Per Serving)
8. Calories: 215
9. Saturated Fat: 3.1g
10. Unsaturated Fat: 1.8g
11. Cholesterol: 19.2mg
12. Carbohydrates: 35.3g
13. Protein: 8.6g
14. Sodium: 83mg
15. Fiber: 2.7g

vanilla bean, anise, brown sugar, thyme, water, peaches, cherries, ricotta cheese

Taken from www.epicurious.com/recipes/food/views/warm-stone-fruit-salad-394060 (may not work)