Cherries and pistachios are a fantastic combination! This appetizer or dessert is so light, easy to make and tastes delicious.
The pistachio cream can be made in advance and stored in the refrigerator until ready to use. I use pre-made phyllo cups that can be found in the freezer section but if you're feeling ambitious you can create your own cups from phyllo sheets or even pie crusts.
- 1 100 gram jar Fratelli Sicilia Pistachio Cream spread
- 16 oz whole milk or whey based ricotta cheese
- 2 cups cherries, pitted and cut in half
- 2 tablespoons melted butter
- 2 tablespoons light brown sugar
- 1 tsp vanilla extract
- pinch of salt
In a food processor, add pistachio cream and ricotta cheese. Process for 1-2 minutes or until cream is smooth. Place in refrigerator until ready to use.
Heat a grill pan or cast-iron skillet over medium heat. Add the cherries to the grill and cook for 2-3 minutes. Move to a medium bowl, add melted butter, brown sugar, vanilla extract and salt. Stir together and set aside.
Fill a piping bag or ziploc bag with the pistachio cream and fill the phyllo shells three quarters full (can spoon in the filling if you prefer!) - top each cup with a cherry half and a little sauce.
