Cherries in Port over Ricotta

Name: Cherries in Port over Ricotta
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H26M0.000S
Yield: 6 servings
Cuisine: american
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

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Level: Easy
Total: 26 min

Prep: 5 min
Inactive: 1 min
Cook: 20 min

Yield: 6 servings

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.

Level: Easy
Total: 26 min

Prep: 5 min
Inactive: 1 min
Cook: 20 min

Yield: 6 servings

Ingredients

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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

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.
Place 1/3 cup ricotta into each of 6 dessert bowls, then top it with the hot Port and cherry sauce.