Warm Stone-Fruit Salad

1. 1

   In a large skillet, combine the vanilla bean, star anise (if using), sugar, thyme, and the water.

2. 2

   Bring to a boil, and cook until lightly syrupy, about 6 minutes.

3. 3

   Add peaches and cherries, reduce heat to medium, and cook until the fruit is tender but not mushy and the liquid is syrupy again, 8 to 10 minutes.

4. 4

   Shake the pan occasionally to prevent sticking, but dont stir, as this will break up the fruit.

5. 5

   Remove and discard vanilla-bean pod, star anise, and thyme.

6. 6

   To serve, divide ricotta among 4 bowls; spoon fruit and syrup over cheese.

7. 7

   (Per Serving)

8. 8

   Calories: 215

9. 9

   Saturated Fat: 3.1g

10. 10

    Unsaturated Fat: 1.8g

11. 11

    Cholesterol: 19.2mg

12. 12

    Carbohydrates: 35.3g

13. 13

    Protein: 8.6g

14. 14

    Sodium: 83mg

15. 15

    Fiber: 2.7g

* Per serving · 4 servings · Values may vary.

No additional tips available.