Burrata with Cherries in Wine
Start with warm cherries in a sweet-savory wine sauce. Drizzle over a cream-filled fresh mozzarella Burrata for Burrata with Cherries in Wine Sauce. Mmm!
Valentine’s Day is coming. So, it’s time for a beautiful dessert. Red if possible.
I’ve done cherries in red wine before and we loved it. But always as a canning recipe. And I wondered, could I do it more simply, as a standard (not canned) recipe?
Burrata with Cherries in Red Wine Sauce
And would it work with an artificial sweetener for dieters? In the end, it was all possible. And so worth it.
Now of course, NO ONE would think a Valentine’s dessert needs to be healthy. But what if the dessert is so good you want to have it other days? Then, a little healthier is always good.
Burrata
In this Burrata with Cherries in Wine Sauce, the cheese provides protein and calcium while the sauce delivers healthy fruit. The combo comes off as sweet, rich, creamy and slightly sophisticated. Pretty win-win as dessert goes.
And I won’t mention it’s healthier, if you don’t…
Mmmm!
- • 1 vanilla bean
- • 1 ½ cups red wine.
- • ¼ teaspoon black peppercorns
- • ¼ teaspoon fennel
- • 1 bay leaf
- • Cinnamon stick
- • 3 sprigs thyme
- • 1/3 cup sugar or sugar equivalent sweetener (or to taste)
- • ½ teaspoon lemon zest
- • 28 pitted cherries, frozen okay (a generous cup)
- • ½ teaspoon cornstarch to thicken (optional)
- • 8 ounces Burrata balls (2 balls)
- Cut vanilla bean in half lengthwise and strip out seeds. Add seeds and pod to a small saucepan with the wine and the other herbs. Cook on medium high until reduced by half, about 15 minutes. Strain out the spices.
- Return the spiced wine to the pot. Add cherries, zest and sugar (or sweetener, see note) then cook until cherries are tender and syrup is reduced a bit more, about 10 minutes. Adjust sugar if desired.
- Optionally, you can thicken the syrup by combining the cornstarch with a tablespoon of the wine syrup, then stirring back in and cooking to thicken.
- Cut the two burrata balls into quarters and place in two quarters each into four serving bowls. Top with warm cherries and syrup. Serve immediately
- If you use a sweetener containing erythritol be aware that there may be some crystals formed if the syrup cools. Simply reheat to dissolve them and be sure to serve warm.
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More Sweet Valentine’s Day Desserts
- Bittersweet Chocolate Pecan Tarts by Karen’s Kitchen Stories
- Burrata with Cherries in Wine by Art of Natural Living
- Cake Batter Fudge by Hezzi-D’s Books and Cooks
- Chocolate Coconut Dream Martini by A Day in the Life on the Farm
- Easy Mississippi Mud Pie by That Recipe
- Keto Chocolate Mug Cake by Our Good Life
- Sweetheart Brownies by Red Cottage Chronicles
- Valentine Brown Sugar Bars by Family Around the Table
- Valentine’s M&M’s Cookie Bars by Blogghetti
This is lovely. I did this for Christmas dessert last year but with ricotta instead. Everyone really enjoyed it.
Ricotta would be a great sub for people who can’t get burrata. I think it’s nice to have a dessert that isn’t cloyingly sweet (though okay, I love that too) once in awhile.
So nice to hear from you. Hope you’ve been well. The boys must be almost grown–I remember you were looking at colleges!
What a wonderful way to serve cheese for dessert! Mark’s favorite dessert is fruit and cheese, but I get bored just slapping them on a platter, as I enjoy the cooking! You have solved my problem! (My only other way was poached pears…)
Well can’t argue with poached pears either!
Really delicious Inger ! I love cherries so much!!!
What a great idea for dessert!! It looks and sounds luxurious and delicious! Perfect for a treat that is not super sweet.
Thanks Thao! And it’s not too heavy either if you’ve had a big meal.
This is dessert to swoon over for sure! YUM
Thanks Lisa!
Cherries and cheese sound so yummy together!
You know when you think of cheesecake, I guess it all makes sense 🙂
This is the third recipe I’ve seen in a week using burrata. I need to find some locally made if possible.
Isn’t it funny how that happens sometimes?!
Oh my Inger. I love cherries so of course that excites me along with the red wine. But the spice combination sounds amazing! I never would have thought to do it on my own but it must add an incredible layer of flavor to balance with the sweet cherries and creamy cheese.
You know this made me think how I try to do a combo of sweet, savory, creamy, crunchy for salads–and I may try to think that way more for dessert…
Wow! This is so interesting, and that sauce sounds to die for.
I’ve used it a couple times at dinner parties!
Now this is a dessert I wouldn’t have thought of…I’ve pinned, thank you!
I was looking for something different when I first discovered burrata. We’ve had it a lot since then!
I love this dessert with savory flavors and a little bit of sweet. Thanks.
It was based on a canned fig recipe that took me by surprise for the same reason…