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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Make this delicious, beautiful and very simple stovetop dessert well in advance or right before serving. You can get fine results from frozen[ cherries (they come pitted and unsweetened in sealed plastic bags), if fresh are unavailable. No need to defrost before using.] Ingredients:
notes: to blanch almonds, place them in a colander over a sink. pour boiling water over them, and rub off the skins. cut vertically with a sharp knife to sliver them. to whip ricotta, beat it vigorously with a whisk or at high speed with an electric mixer. |
4 cups pitted cherries |
1 1/2 tablespoons cornstarch |
3 to 4 tablespoons sugar |
1/4 cup lemon juice |
1/2 teaspoon grated lemon rind |
3/4 teaspoon almond extract |
optional: 1/2 cup blanched, slivered almonds |
toppings: whipped cream or whipped ricotta cheese or plain yogurt with a few blanched almonds folded in |
Directions:
1. 1) Place cherries in a heavy medium-sized saucepan, and cook over medium heat, covered, for 10 minutes.
2. 2) Meanwhile, combine cornstarch and sugar in a small bowl. Add lemon juice and whisk until smooth. Stir this into the hot cherries, and cook over medium heat, stirring frequently, until thick (5 to 8 minutes).
3. 3) Remove from heat and stir in lemon rind, almond extract and slivered almonds. Serve hot, warm, room, temperature, or cold, top with whipped cream, whipped ricotta or yogurt.
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