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Jewish World Review Smashed Cherries with Amaretti and Ricotta is simple dessert with a sophisticated taste By Diane Rossen Worthington JewishWorldReview.com | The first time I eye fresh cherries at the market, I feel like celebrating. There is something about a big bin of ruby-red gleaming cherries that brings a smile to my face. While the season is short, it is fun to watch the different cherry varieties make their annual debut. I'm not sure who came up with flaming Cherries Jubilee, but I'd much prefer eating a fresh cherry. Bursting with rich, juicy plum-like flavor, fresh cherries are easy to eat and quite a thing of beauty. In Cheryl Sternman Rule's new book "Ripe: A Fresh, Colorful Approach to Fruits and Vegetables" (Running Press, 2012), she shows readers creative approaches to both fruits and vegetables. When I saw this recipe, I had to share it. The hardest thing to do here is smash the cherries. A word of caution: Wear an apron to avoid permanent cherry stains on your clothes. If you have a cherry pitter, you can use that; but after pitting, flatten the cherries. Make sure to choose sweet cherries at their peak. I love Rainier, Brooks and Bing varieties. This simple dessert highlights the seasonal cherry with a creamy ricotta topping and a showering of almond-flavored amaretti cookies. Best of all, no cooking is required. Serve in pretty glass dishes for a colorful presentation. You'll find amaretti cookies (Italian macaroons) in larger supermarkets or Italian grocery stores, though you may substitute toasted, chopped almonds if you like. WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. SMASHED CHERRIES, AMARETTI AND RICOTTA Serves 4 4 cups (1 to 11D4 pounds) fresh red cherries, stemmed 3D4 cup whole milk ricotta 2 teaspoons sugar 4 teaspoons milk 1D2 teaspoon almond extract 4 amaretti cookies 1 teaspoon cacao nibs, or mini chocolate chips 1. Thwack the cherries with the flat side of a heavy knife so they flatten. Discard the pits. Divide the cherries among 4 pretty, clear glasses. 2. In a small bowl, stir together the ricotta, sugar, milk and almond extract. Spoon pillows of ricotta over the cherries in equal proportions. Crumble one amaretto cookie over each serving and sprinkle with the cacao nibs. Serve immediately. Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.