Recipe courtesy of Gale Gand

Cherries in Port over Ricotta

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.
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  • Level: Easy
  • Total: 26 min
  • Prep: 5 min
  • Inactive: 1 min
  • Cook: 20 min
  • Yield: 6 servings
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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


  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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