Description

A delightful dessert featuring silky baked ricotta custards topped with a tangy-sweet cherry compote infused with citrus and delicate orange blossom water. Elegant, indulgent, and surprisingly simple to make.

Ingredients

For the Orange Blossom–Cherry Compote:

1 cup fresh or frozen sweet cherries, pitted and halved

3 Tbsp sugar

2 Tbsp freshly squeezed orange juice

1 tsp orange blossom water

For the Ricotta Custards:

1 Tbsp unsalted butter (for greasing)

1½ cups whole-milk ricotta cheese (14 oz), drained overnight

3 Tbsp mild honey

1 tsp freshly grated lemon zest

1 large egg

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Instructions

In a small saucepan over medium-high heat, combine cherries, sugar, and orange juice. Bring to a boil, reduce to a simmer, and cook until thickened (20–25 minutes). Stir in orange blossom water and let cool.
Preheat oven to 400 °F (200 °C). Grease four 4‑oz ramekins with butter and place on a baking sheet.
In a bowl, whisk together drained ricotta, honey, lemon zest, and egg until smooth. Divide evenly among ramekins and smooth the tops.
Bake for 30–35 minutes until puffed and lightly golden. Cool briefly.
Spoon warm cherry compote over custards and serve immediately.

Notes

Substitute part of ricotta with mascarpone for a richer texture.
Use maple syrup or agave as alternative sweeteners.
Replace cherries with peaches or plums for a seasonal variation.
Top with mint leaves or chopped pistachios for a fresh, crunchy garnish.
Add orange zest to the custard for extra citrus flavor.

Prep Time: 10 minutes (plus overnight drainage)
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 ramekin with compote
Calories: 230
Sugar: 17g
Sodium: 70mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 10g
Cholesterol: 75mg