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Berries in Sangria with Ricotta Cream
1 large orange
1 1/2 cups dry red wine
1/2 cup plus 2 Tbs. sugar
2 cups mixed raspberries, blueberries and/or blackberries
8 oz. part-skim ricotta cheese
1 Tbs. Grand Marnier
1/4 tsp. vanilla extract
1. With a paring knife, cut two 2- to 3-inch strips of zest from the orange. Using the fine rasps of a handheld grater, remove another 1 tsp. zest and set aside.
2. In a small saucepan over medium heat, combine the wine, the 1/2 cup sugar and the zest strips, stirring until the sugar dissolves. Boil until the liquid is reduced to about 1 cup, 10 to 15 minutes. Let cool, then remove and discard the zest strips. Put the berries in a bowl and pour the liquid over them.
3. In a food processor, combine the ricotta, Grand Marnier, vanilla, grated zest and the 2 Tbs. sugar and process until smooth.
4. Spoon the berries and syrup into 4 bowls or goblets and top each with a dollop of the ricotta mixture. Serve immediately.
Nov 11th 2013
I think this would be the perfect ending to a sunny summer evening.