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.
- 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
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.