Recipe courtesy of Martha Stewart
Total:
2 hr 40 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Place cherries in a large shallow bowl; set aside. In a medium saucepan, combine wine, sugar, vanilla, basil, and lemon zest. Bring to a boil over medium-high heat, stirring occasionally. Pour hot liquid over cherries. Set aside until mixture is room temperature, and cherries are slightly soft, about 1 hour.

Drain cherries, reserving the poaching liquid. Discard basil, vanilla bean, and lemon zest. Return cherries to large bowl. Place reserved poaching liquid in a medium saucepan. Bring to a boil over medium-high heat; continue to boil until liquid has reduced to 1 cup, about 10 minutes. Pour hot liquid over cherries. Chill for a minimum of 1 hour, or up to overnight. Serve in shallow bowls, topped with a spoonful of ricotta.

IDEAS YOU'LL LOVE

Blanche's Miniature Cherry Muffins

Recipe courtesy of Trisha Yearwood

Cherry Ricotta Cheesecake

Recipe courtesy of Ellie Krieger

Roasted Cherry Tomatoes

Recipe courtesy of Ina Garten

Cherry BBQ Chicken Drumsticks

Recipe courtesy of The Neelys

Poached Lobster over Corn and Cherry Tomato Salad

Recipe courtesy of Anne Burrell

Poached Salmon

Recipe courtesy of Dan Barber

Poached Pears

Recipe courtesy of Melissa d'Arabian

Poached Chickens

Recipe courtesy of Rachael Ray

Poached Eggs

Recipe courtesy of Food Network

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking