© Wendell T. Webber
Port-Mulled Cherries with Ricotta
- TOTAL TIME:
- SERVINGS: 4
- 2 cups ruby port
- 1 1/2 cups pitted fresh cherries or one 10-ounce bag of thawed, drained frozen cherries
- 1/2 cup fresh ricotta
- 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.
Three-Ingredient Dessert Variations:
Grilled pineapple soaked in maple syrup and served over vanilla ice cream.
Chocolate and cream ganache served with sliced pears.