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Baked Ricotta with Orange Blossom Cherry Sauce

Serve this creamy, sweet baked ricotta dish as an appetizer, as part of a cheese course, or for dessert paired with shortbread cookies. From: Saveur SERVES 4-6

FOR THE RICOTTA
Unsalted butter, for greasing
1½ cups whole milk ricotta cheese, drained overnight
3 tbsp. honey
1 tsp. lemon zest
1 egg
FOR THE CHERRIES
1 cup fresh or frozen cherries, pitted and halved
3 tbsp. sugar
2 tbsp. freshly squeezed orange juice
1 tsp. orange blossom water

1. Make the ricotta: Heat the oven to 400°. Lightly grease four 4-oz. ramekins with butter and place on a baking sheet. Whisk ricotta, honey, zest, and egg in a bowl until smooth. Divide ricotta mixture between ramekins and smooth the tops with a spatula. Bake until lightly puffed and golden brown on top, 30-35 minutes. Remove from oven and let cool slightly.

2. Make the cherries: Bring cherries, sugar, and orange juice to a boil in a 1-qt. saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until cherries soften and liquid reduces to a syrup, 20-25 minutes. Remove from heat and stir in the orange blossom water; let cool slightly. Transfer ramekins to serving plates; spoon cherries and syrup over top.