Warm Stone-Fruit Salad

Directions

1. 1
   In a large skillet, combine the vanilla bean, star anise (if using), sugar, thyme, and the water.
2. 2
   Bring to a boil, and cook until lightly syrupy, about 6 minutes.
3. 3
   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.
4. 4
   Shake the pan occasionally to prevent sticking, but dont stir, as this will break up the fruit.
5. 5
   Remove and discard vanilla-bean pod, star anise, and thyme.
6. 6
   To serve, divide ricotta among 4 bowls; spoon fruit and syrup over cheese.
7. 7
   (Per Serving)
8. 8
   Calories: 215
9. 9
   Saturated Fat: 3.1g
10. 10
    Unsaturated Fat: 1.8g
11. 11
    Cholesterol: 19.2mg
12. 12
    Carbohydrates: 35.3g
13. 13
    Protein: 8.6g
14. 14
    Sodium: 83mg
15. 15
    Fiber: 2.7g