Port-Mulled Cherries with Ricotta

Port-Mulled Cherries with Ricotta

Serves 4

Ingredients:
2 c Ruby Port wine
  1.5 c pitted fresh cherries (or 10 oz bag of thawed, drained frozen cherries)
  2 c fresh ricotta cheese
Using a medium sauce pan, heat the wine over medium-high heat, simmering until a thick syrup forms.  Stir in the cherries and turn off heat.  Scoop ½ cup of ricotta cheese in each bowl and spoon the cherries and syrup over top.
Recipe adapted from Food & Wine Magazine July 2008.


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