Cherry Ricotta Maple Rum Galette

Booya!

This was awesome!  Just absolutely awesome.  I’d love to say more about it but I really can’t – it is my definition of the perfect desert.

If you’re not much of a baker it’s a great place to start; it’s remarkably easy and super delicious.

Cherry Ricotta Rum Galette – Ingredients

• 1 tablespoon lemon juice
• 1/4-1/2 cup ricotta cheese
• Salt
• 4 cups cherries, pitted (we used 1 cup sour and 3 cups sweet)
• 2 tablespoons brown sugar
• rind of half lemon
• 1 pie dough.  We used our recipe.
• 3 tablespoons maple syrup
• 1 tablespoon dark rum
• 20-30Black pepper corns (whole)
• 1 egg, beaten

Cherry Ricotta Rum Galette – Instructions

1. Place ricotta in a bowl, mix with lemon and pinch of salt.  Cover and leave on counter.
2. Mix cherries with sugar and lemon rind, cover and place in fridge.
3. Make dough, wrap in plastic and place in fridge.
4. Wait 2-4 hours.
5. There will be a considerable amount of cherry juice pulled from the cherries. Mix it with maple syrup, rum and pepper corns.  Simmer until reduced to 1-2 tablespoons of syrup (it will be thicker than the water and it will reduce quickly near the end so keep an eye on it and stir it).
6. Strain the liquid to remove the pepper and cool.
7. Preheat the oven to 400 degrees.
8. Roll dough into a rough circle on parchment paper and transfer to a cookie sheet.
9. Mix syrup with ricotta then mix that with the cherries.
10. Place cherry mixture into a high mound in the center of the dough.  Roughly fold the dough and brush with egg.
11. Bake until crisp and brown, about 25 minutes.

What’s your favorite type of fruit pie or galette?

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