Recipes Port-Mulled Cherries with Ricotta Be the first to rate & review! "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. More Recipes with Cherries By Gale Gand Gale Gand Gale Gand is an acclaimed and award-winning pastry chef who has opened five restaurants, written eight cookbooks, and hosted Sweet Dreams, the first dessert cooking show to air nationally. She has been cooking, writing, and teaching about desserts and cooking for almost 25 years. Food & Wine's Editorial Guidelines Updated on December 22, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Wendell T. Webber Total Time: 25 mins Yield: 4 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. Rate it Print