Cherries in Port over Ricotta |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Notes about the recipe: The natural sweetness of the wine is enough for this light dish. And it's good to make at a time of year when fresh[ fruit isn't available.] Ingredients:
3 cups ruby port |
1 cinnamon stick |
1/2 vanilla bean |
2 cups frozen sour cherries, thawed, drained, juice reserved |
1 tablespoon cornstarch |
3 tablespoons cherry juice |
2 cups ricotta, drained |
Directions:
1. In a saucepan, place the Port, cinnamon and vanilla bean, and simmer to reduce to 1 cup. Add the cherries and heat through. Mix the cornstarch with 3 tablespoons juice drained from the cherries then stir it gently into the Port and cherries and cook gently until thickened.
2. Place 1/3 cup ricotta into each of 6 dessert bowls, then top it with the hot Port and cherry sauce.
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