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.
Servings:
4
Prep Time:
25 mins
Total Time:
25 mins
Ingredients
-
2 cupsruby portsee savings
-
1 1/2 cupspitted fresh cherries or 10-ounce bag of thawed, drained frozen cherriessee savings
-
1/2 cupfresh ricottasee savings
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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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