Port-Mulled Cherries with Ricotta
Recipe from Food & Wine

"I top fresh ricotta with cherries that I've picked in the spring and frozen. The cherries absorb the natural sweetness of the port," explains pastry chef Gale Gand of Tru in Chicago about one of her favorite three-ingredient desserts.


Port-Mulled Cherries with Ricotta
Wendell T. Webber

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Servings: 4
Prep Time: 25 mins
Total Time: 25 mins
Related Categories: Cherries, Desserts, Fruit
 
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Ingredients
  • 2  cups
    ruby port
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  • 1 1/2  cups
    pitted fresh cherries or 10-ounce bag of thawed, drained frozen cherries
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  • 1/2  cup
    fresh ricotta
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Directions
1.
In a medium saucepan, simmer the port over moderately high heat until a thick syrup forms, about 10 minutes. Stir in the cherries. Scoop the ricotta into four bowls, spoon the cherries and syrup on top, and serve.
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