Spiked Berry Ricotta

Just sharing the love!  Love of creamy ricotta and berries that is from William Sonoma.  Have a great day!

Wine-Spiked Berries with Ricotta

Berries are elevated to the next level in this elegant adults-only dessert. You can prepare the red wine syrup and ricotta mixture in advance and assemble the components just before serving.

Wine-Spiked Berries with Ricotta

1 large orange

1 1/2 cups (12 fl. oz./375 ml) dry red wine

1/2 cup (4 oz./125 g) plus 2 Tbs. sugar

2 cups (8 oz./250 g) mixed raspberries, blueberries, and/or blackberries

1 cup (8 oz./250 g) part-skim ricotta cheese

1 Tbs. Grand Marnier liqueur

1/4 tsp. vanilla extract

Using a sharp paring knife, cut two 2- to 3-inch (5- to 7.5-cm) strips of zest from the orange. Using the fine rasps of a handheld grater or a microplane grater, remove 1 tsp. finely grated zest from another section of the orange. Set both zests aside, saving the orange for another use.

In a small saucepan over medium-high heat, combine the wine, 1/2 cup (4 oz./125 g) sugar and zest strips and cook, stirring constantly, until the sugar dissolves, about 3 minutes. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by about one-third, 10 to 15 minutes. Remove from the heat and let cool.

Put the berries in a bowl. Remove the zest strips from the syrup and pour over the berries.

In a food processor, combine the ricotta, liqueur, vanilla, grated orange zest and 2 Tbs. sugar and process until smooth. Spoon berries with some syrup into glasses or small bowls and top with a dollop of ricotta mixture.

Serve immediately.

Serves 4.

Because it’s summer and the memories are just waiting to happen.

— Unknown




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