Photography: John Paul Urizar Styling: Michaela le Compte
This cherry compote served with panettone and sweet ricotta would make an indulgent breakfast for Christmas Day. Or is a great way to use up leftover panettone as a post-Christmas dessert.
Ingredients
Method
CHERRY COMPOTE: Place the juice, spices, sugar and water in a medium saucepan; stir over medium heat until sugar is dissolved. Bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the cherries to the pan. Return to the boil; simmer for 2 minutes. Remove cherries with a slotted spoon and transfer to a heatproof bowl. Simmer the poaching liquid, uncovered, until reduced by half. Pour the syrup over the cherries; cover. Refrigerate until ready to serve.
Combine the ricotta and extra sugar in a medium bowl.
Slice the panettone into eight serving-size pieces; place pieces on an oven tray. Grill panettone until lightly golden.
Serve toasted panettone with the sweet ricotta and the cherry compote. Dust with a little sifted icing sugar.
The cherry compote and sweet ricotta can be made a day ahead.
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