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- iHaveNet.com: Recipes
Diane Rossen Worthington
Smashed Cherries with Amaretti and Ricotta
The first time I eye fresh cherries at the market, I feel like celebrating. There is something about a big bin of ruby-red gleaming cherries that brings a smile to my face. While the season is short, it is fun to watch the different cherry varieties make their annual debut. I'm not sure who came up with flaming Cherries Jubilee, but I'd much prefer eating a fresh cherry. Bursting with rich, juicy plum-like flavor, fresh cherries are easy to eat and quite a thing of beauty.
In Cheryl Sternman Rule's new book "Ripe: A Fresh, Colorful Approach to Fruits and Vegetables" (
Make sure to choose sweet cherries at their peak. I love Rainier, Brooks and Bing varieties. This simple dessert highlights the seasonal cherry with a creamy ricotta topping and a showering of almond-flavored amaretti cookies. Best of all, no cooking is required. Serve in pretty glass dishes for a colorful presentation. You'll find amaretti cookies (Italian macaroons) in larger supermarkets or Italian grocery stores, though you may substitute toasted, chopped almonds if you like.
Smashed Cherries, Amaretti and Ricotta
Serves 4.
4 cups (1 to 11D4 pounds) fresh red cherries, stemmed
3D4 cup whole milk ricotta
2 teaspoons sugar
4 teaspoons milk
1D2 teaspoon almond extract
4 amaretti cookies
1 teaspoon cacao nibs, or mini chocolate chips
1. Thwack the cherries with the flat side of a heavy knife so they flatten. Discard the pits. Divide the cherries among 4 pretty, clear glasses.
2. In a small bowl, stir together the ricotta, sugar, milk and almond extract. Spoon pillows of ricotta over the cherries in equal proportions. Crumble one amaretto cookie over each serving and sprinkle with the cacao nibs. Serve immediately.
Dessert, Italian
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Smashed Cherries with Amaretti and Ricotta
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