Warm Stone-Fruit Salad
The peaches and cherries in this quickly prepared dessert are a great source of vitamins A and C. Vanilla beans are available in many large supermarkets and most specialty food shops; you can substitute one teaspoon pure vanilla extract for the one-half bean used below (don’t use imitation vanilla, which contains artificial ingredients).
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a large skillet, combine the vanilla bean, star anise (if using), sugar, thyme, and the water. Bring to a boil, and cook until lightly syrupy, about 6 minutes.
Step 2
Add peaches and cherries, reduce heat to medium, and cook until the fruit is tender but not mushy and the liquid is syrupy again, 8 to 10 minutes. Shake the pan occasionally to prevent sticking, but don’t stir, as this will break up the fruit. Remove and discard vanilla-bean pod, star anise, and thyme.
Step 3
To serve, divide ricotta among 4 bowls; spoon fruit and syrup over cheese.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 215
Step 6
Saturated Fat: 3.1g
Step 7
Unsaturated Fat: 1.8g
Step 8
Cholesterol: 19.2mg
Step 9
Carbohydrates: 35.3g
Step 10
Protein: 8.6g
Step 11
Sodium: 83mg
Step 12
Fiber: 2.7g
