Sweetened Ricotta & Fruit with Balsamic Chianti Reduction

Simple and  humble, but elegant!

Reminiscent of the Cantine Leonardo Da Vinci

2 cups of ricotta cheese (drained)
¼ cup of confectioner sugar
2 tablespoon of white sugar
½ teaspoon of vanilla extract
½ teaspoon of grated orange zest
½ cup of DaVinci Chianti
½ cup of balsamic vinegar
1 cup of fresh peaches (sliced)
1 cup of fresh cherries (pitted)
Combine Chianti, balsamic, vinegar, white sugar in a medium saucepan and bring to a boil. Reduce sauce to a simmer and allow mixture to reduce down by half.  It should be thick and syrupy. Stir in the cherries and peaches and remove from the heat to cool.
In a large mixing bowl, combine the ricotta cheese, confectioner sugar, orange zest, and vanilla. With a fork, whip thoroughly so the mixture is smooth, and the ricotta has absorbed all the confectioner sugar. Transfer mixture to a piping bag and refrigerate until ready to assemble desserts. 
To assemble, pipe the sweetened ricotta into small dessert bowls, then top with the cherries and peaches. Drizzle additional  Chianti-balsamic syrup on top and serve immediately.  Enjoy!

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