Port-Mulled Cherries With Ricotta
“I top fresh ricotta with cherries that I’ve picked in the spring and frozen. The cherries absorb the natural sweetness of the port,” explains pastry chef Gale Gand of Tru in Chicago about one of her favorite three-ingredient desserts.
Port-Mulled Cherries With Ricotta
Port-Mulled Cherries With Ricotta
© Wendell T. Webber
Port-Mulled Cherries With Ricotta
-
TOTAL TIME:
25 MIN
- SERVINGS: 4
- Fast
- Vegetarian
- Staff Favorite
Ingredients
- 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
-
Directions
- 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.
Notes
Three-Ingredient Dessert Variations:
Grilled pineapple soaked in maple syrup and served over vanilla ice cream.
Chocolate and cream ganache served with sliced pears.
Port-Mulled Cherries With Ricotta
Become a fan
Follow us