Ingredients

• 2 1/4 pounds cherries, pitted, room temperature
• 2 cups dry red wine
• 2/3 cup sugar
• 1 vanilla bean, scraped
• 3 basil leaves
• 2 strips lemon zest (3 inches each)
• 1 1/2 cups fresh ricotta cheese

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Instructions

1. Place cherries in a large shallow bowl; set aside. In a medium saucepan, combine wine, sugar, vanilla, basil, and lemon zest. Bring to a boil over medium-high heat, stirring occasionally. Pour hot liquid over cherries. Set aside until mixture is room temperature, and cherries are slightly soft, about 1 hour.
2. Drain cherries, reserving the poaching liquid. Discard basil, vanilla bean, and lemon zest. Return cherries to large bowl. Place reserved poaching liquid in a medium saucepan. Bring to a boil over medium-high heat; continue to boil until liquid has reduced to 1 cup, about 10 minutes. Pour hot liquid over cherries. Chill for a minimum of 1 hour, or up to overnight. Serve in shallow bowls, topped with a spoonful of ricotta.