The peaches and cherries in this quickly prepared dessert are a great source of vitamins A and C. Vanilla beans are available in many large supermarkets and most specialty food shops; you can substitute one teaspoon pure vanilla extract for the one-half bean used below (don’t use imitation vanilla, which contains artificial ingredients).

　　

Ingredients

serves 4

　　1/2 vanilla bean, split lengthwise

　　1 star anise (optional)

　　1/4 cup packed dark brown sugar

　　2 sprigs thyme, plus more for garnish

　　2 cups water

　　3 ripe peaches, halved, pitted, each cut into 6 wedges

　　2 cups pitted fresh or frozen (thawed) cherries (8 ounces)

　　1 cup part-skim ricotta cheese

　　

Step 1

In a large skillet, combine the vanilla bean, star anise (if using), sugar, thyme, and the water. Bring to a boil, and cook until lightly syrupy, about 6 minutes.

　　

Step 2

Add peaches and cherries, reduce heat to medium, and cook until the fruit is tender but not mushy and the liquid is syrupy again, 8 to 10 minutes. Shake the pan occasionally to prevent sticking, but don’t stir, as this will break up the fruit. Remove and discard vanilla-bean pod, star anise, and thyme.

　　

Step 3

To serve, divide ricotta among 4 bowls; spoon fruit and syrup over cheese.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 215

　　

Step 6

Saturated Fat: 3.1g

　　

Step 7

Unsaturated Fat: 1.8g

　　

Step 8

Cholesterol: 19.2mg

　　

Step 9

Carbohydrates: 35.3g

　　

Step 10

Protein: 8.6g

　　

Step 11

Sodium: 83mg

　　

Step 12

Fiber: 2.7g

　　Power Foods