Berries In Sangria Syrup With Ricotta Cream
This delightful recipe combines the richness of part-skim ricotta with the freshness of mixed berries all soaked in a sweet orange-infused red wine syrup. A vibrant and elegant dessert that is quick to prepare and sure to impress your guests.
— Constant Cookbook
Ingredients
- 1 large orange
- 1 1/2 cups dry red wine
- 1/2 cup plus 2 Tbs. sugar
- 2 cups mixed raspberries, blueberries and/or blackberries
- 8 oz. part-skim ricotta cheese
- 1 Tbs. Grand Marnier
- 1/4 tsp. vanilla extract
Instructions
- With a paring knife, cut two 2- to 3-inch strips of zest from the orange. Using the fine rasps of a handheld grater, remove another 1 tsp. zest and set aside.
- In a small saucepan over medium heat, combine the wine, the 1/2 cup sugar and the zest strips, stirring until the sugar dissolves. Boil until the liquid is reduced to about 1 cup, 10 to 15 minutes. Let cool, then remove and discard the zest strips. Put the berries in a bowl and pour the liquid over them.
- In a food processor, combine the ricotta, Grand Marnier, vanilla, grated zest and the 2 Tbs. sugar and process until smooth.
- Spoon the berries and syrup into 4 bowls or goblets and top each with a dollop of the ricotta mixture. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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