Baked Ricotta Custard with Cherries in Port Wine with Star Anise
- 12 ounces cream cheese, room temperature
- 3/4 cup fresh ricotta
- 2 eggs
- 1 egg white
- 1/2 teaspoon Rain’s Choice pure Vanilla Extract
- 1/2 cup sugar
- 1/2 cup heavy cream
- 1/2 cup coarse sugar (Con AA or Sugar in the Raw) (Con AA is available at cake-decorating and craft stores; Sugar in the Raw is available at most grocery stores)
Cherries in Port
- 3 cups port wine 1 cinnamon stick
- 2 star anise
- 1/2 Vanilla Bean
- 2 cups frozen sour cherries, thawed and drained, juice reserved
- 1 tablespoon cornstarch
- Preheat the oven to 250 degrees F
- Place the cream cheese in the bowl of a mixer fitted with a whisk attachment and cream until light, smooth, and fluffy.
- Add the ricotta and continue mixing.
- Gradually add the eggs, egg white, and vanilla extract, mixing after each addition. Mix in the sugar and cream.
- Pour the batter into an ovenproof baking dish and place in a water bath.
- Bake for 45 minutes, or until the custard is set but has no color.
- Cover and chill the custard until ready to serve.
- Makes ten to twelve 4-ounce servings.
Cherries in Port
- In a saucepan, place the port, cinnamon, star anise, and vanilla bean. Simmer until reduced to 1 cup.
- Add the cherries and heat through.
- Mix the cornstarch with the reserved cherry juice and stir it gently into the port and cherries. Cook gently until thickened.
To Assemble and Serve
- Just before serving, warm the cherries in a saucepan and reserve.
- Spoon the warm cherry-port sauce over the surface of the custard.
- Place one of the meringue pillows next to the baked custard.