Recipe courtesy of Gale Gand
Cherries in Port over Ricotta
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 264
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 10
- Cholesterol
- 42
- Sodium
- 77
- Total: 26 min
- Prep: 5 min
- Inactive: 1 min
- Cook: 20 min
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
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.