This is a great warm alternative to yogurt and fruit. Baking the ricotta removes moisture, turning this into a sort of cheesecake for breakfast dish without all the fat. You can even stir some fresh blueberries and raspberries into the stewed cherries when you take it from the heat for a fresh burst of juicy flavor. This is great on waffles or with a bagel.
1Preheat oven to 350.
Put ricotta in fine mesh strainer set over bowl and let stand 10 minutes or remove excess liquid. Transfer cheese to a bowl; add egg, 1 Tbsp. honey, and half the lemon zest and stir til well mixed. Transfer to an 8 oz. shallow baking dish and put on baking sheet. Bake in center of oven til puffed and beginning to brown, about 35 minutes. Remove from oven and let stand 10 minutes before serving
2Meanwhile, put cherries, lemon juice and remaining zest, and 2 Tbsp. honey in small pan. Bring mixture to a simmer over medium heat. Cook til thickened and cherries are broken down, about 15 minutes. Serve the ricotta spread over toast or English muffins and top with stewed cherries. Serves 4