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Dessert: Braised Cherries with Creamy Ricotta and Honey Wafers

Serves 10


  • 500g Australian Ricotta Cheese
  • 250ml Australian Pure Cream
  • 1/2 teaspoon mixed spice
  • 1 teaspoon finely grated orange rind
  • 40ml honey
  • 40g Australian Butter
  • 40g brown sugar
  • 675g pitted sour cherries
  • 40ml Cointreau, optional
  • Honey Wafers:
  • 125g Australian Butter, softened
  • 100g castor sugar
  • 60ml honey
  • 90g flour
  • 1/4 teaspoon mixed spice, extra
  • 2 egg whites
  • glace orange rind, for serving
  • Australian Pure Cream, for serving
Download Recipe (PDF)


  1. Place ricotta cheese in food processor and blend until very smooth. Add cream, mixed spice, orange rind and honey and process again. Melt butter in a heavy based saucepan and add sugar. Cook over medium heat until the sugar has dissolved and is starting to caramelise. Add cherries and liqueur and saute for 2-3 minutes. Deglaze the saucepan with Cointreau. Cool.
  2. Honey Wafers:
  3. Cream butter and sugar in food processor. Add honey, flour, mixed spice and egg whites and blend until smooth. Spread 2 teaspoons batter onto baking trays lined with baking paper to form 8cm rounds. Bake at 180°C for 7-8 minutes or until golden brown. Cool wafers slightly, then using a flexible spatula, lift onto a wire rack to cool.
  4. For each serving
  5. Place a honey wafer on each dessert plate. Spread with 80ml (1/3 cup) ricotta mixture and top with another wafer. Spoon over 80ml (1/3 cup) prepared cherries, top with another wafer and a dollop of cream. Drizzle with cherry syrup. Garnish with glace orange rind.

Tips / Handy Hints

A sandwich of crisp sweet wafers, creamy ricotta and tart cherries.


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