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Baked Ricotta with Cherries in a Vanilla Syrup

October 28, 2012 No Comments

Some weeks back I was over the moon to receive a little parcel in the mail. Thanks to my Sister-in-law Jane one of my recipes was published in a cookbook. It might be something little to some but to me it was great. Not only is seeing something you have written and are passionate about in print for everyone to see, to know that my family thought to submit the recipe was a very special thing. It means that people believe in you and want to support your passion and loves. This is something that humanity sometimes forgets about. We are always so caught up in our own little bubble that we forget that life is far greater than what happens in our little bubble and life is truly richer when we give and share with others. Thanks Jane and co. x

Talking about sharing, here is a beautiful desert that is too good not to share. Baked ricotta, I love it because not many people think to use ricotta in deserts but in Italy we use it all the time. I remember my auntie always telling me that the secret to cooked ricotta is to add a little cocoa so I changed the original recipe and added it, YUM YUM YUM. I love the inclusion of the pistachios, it’s great to add the texture to the lovely smoothness of the ricotta and the beautiful cherries in syrup just add a lovely dimension to it.


For the baked ricotta:

  • 750g ricotta cheese (fresh not from a container)
  • 2 eggs
  • 1 vanilla bean
  • 175g caster sugar
  • 200g unsalted pistachio nuts
  • 1 tbsp dark cocoa

For the cherries:

  • 280g sugar
  • 1 lemon
  • the left over vanilla bean from the ricotta
  • 100ml cold water
  • 55ml krisch or cherrie liquor
  • 250g cherries

How to

1. Preheat the oven to 150C. To make the baked ricotta, put the ricotta and eggs in a large bowl, then beat together.

2. Carefully split the vanilla bean and scrape the seeds into the ricotta, reserving the bean itself for the syrup. Now add the sugar, cocoa and pistachios and beat together well.

3. Use a non stick tin about 21 x 10 x 5cm if you have it or a loaf dish works. If you don’t have one which is non stick the grease and line with backing paper.

4. Spoon the ricotta mixture into the tin and smooth the top, then cover the tin with foil.

5. Cook the ricotta in a bain-marie. How? You place your loaf timing a larger tin or roasting tray and pour enough boiling water to come halfway up the outside of the ricotta tin. Bake this for 50 – 60 mins.

6. Remove from the water, take off the foil and allow to cool completely in the fridge before turning out. This will take  a few hours.

7. To make the cherries in vanilla syrup, put the sugar, a small piece of lemon zest, the vanilla bean and water in a saucepan and cook over medium heat for about 10 minutes or until you have a very pale caramel.

8. Remove from the pan from the heat and stop the cooking process by carefully ding a squeeze of lemon juice and the kirsch. Allow to cool completely but don’t refrigerate. This might take 45 mins or so.

9. Take your cherries and remove their stems. Working over a bowl, tear the cherries in half to remove the stone. Tear them with your fingers they look great liked his and make sure the juice that comes out of them as your tear them open is going into the bowl as you can use all this to dress the ricotta later. Keep refrigerated until ready to serve.

10. To serve, slice the ricotta into even pieces. Remove the lemon zest and vanilla bean from the syrup and pour the syrup over the cherries, then serve the cherries per the cut ricotta or you could serve it as I have in the picture, before cutting put cherries on top and drizzle with syrup for an impressive display to your guests.

Enjoy – Buon Appetito.

Adapted from Slow Food by Jared Ingersoll

Tags: , , , , , , Baked Ricotta with Cherries in a Vanilla Syrup, Jared Ingersoll, Slow Food

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