Instructions: Place cherries in a large shallow bowl; set aside. In a medium saucepan, combine wine, sugar, vanilla bean, 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.

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.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.