Baked ricotta with cinnamon cherries

Preparation Time

5 minutes

Cooking Time

5 minutes

Ingredients (serves 2)

1 x 300g pkt frozen Creative Gourmet Pitted Cherries
1 x 7cm cinnamon stick
45g (1/4 cup) icing sugar mixture
125ml (1/2 cup) Cointreau liqueur
1 x 250g pkt Margaret River Baked Ricotta

Method

1. Combine cherries, cinnamon, icing sugar and Cointreau in a bowl. Set aside, stirring once, for 1 hour to macerate.
2. Place the ricotta on a microwave-safe plate. Heat in microwave, covered, on medium/500watts/50% for 1 minute or until heated through.
3. Place the ricotta on a serving plate and top with some of the cherry mixture. Serve with remaining cherry mixture.

Notes

For a child-friendly twist, replace the Cointreau liqueur with 125ml (1/2 cup) orange juice. Allow 1 hour macerating time.