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Balsamic Cherries and Ricotta

Author: Michelle


  • 1 lb cherries; cleaned , halved, and pitted
  • Ricotta cheese , about 1/3 cup per person +/- to taste

Mint-Balsamic Sauce

  • 1/3 cup balsamic vinegar
  • 1/3 cup dark brown sugar
  • 1 tsp mint; either whole leaf or finely chopped
  • pinch of salt


  1. Clean, halve, and pit cherries, set aside.
  2. Decide to either keep mint whole or finely chop.

Mint-Balsamic Sauce

  1. In a sauce pan, add the balsamic vinegar, dark brown sugar, mint, and salt.
  2. Over a medium high heat, stirring or whisking constantly, reduce the vinegar to a syrup. Reduce for 5 minutes for thiner syrup to about 10 minutes for a thicker syrup, the longer it is reduced, the thicker it will be. If using whole leaf mint, remove and discard the leaf.
  3. In a bowl, add the ricotta cheese and cherries, drizzled several teaspoons of the reduction over the top.
  4. Serve and enjoy.