Cherries In Port Over Ricotta Recipes

Steps:

• Whole wheat crackers, for serving
• Combine the cheese, cherries, sour cream and honey in a bowl. Fold the ingredients together so as not to discolor the ricotta from the cherries. Season with salt.
• Place the mixture in a serving container and top with the chopped almonds. Serve with whole wheat crackers.

Steps:

• Place cherries in a large, shallow, heat-proof bowl; set aside. In a medium saucepan, combine wine, sugar, vanilla bean and seeds, basil, and lemon zest. Bring to a boil over medium-high heat, stirring occasionally. Pour hot liquid over cherries. Set aside until mixture is room temperature and cherries are slightly soft, about 1 hour.
• Drain cherries, reserving the poaching liquid. Discard basil, vanilla bean, and lemon zest. Return cherries to large bowl. Place reserved poaching liquid in a medium saucepan. Bring to a boil over medium-high heat; continue to boil until liquid has reduced to 1 cup, about 10 minutes. Pour hot liquid over cherries. Chill for a minimum of 1 hour or overnight. Serve in shallow bowls, topped with a spoonful of ricotta.

Steps:

• 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.

Steps:

• Whip ricotta with kirsch and powdered sugar to lighten. Fold in chocolate and cherries. Add more kirsch and sugar if needed. (If time allows, chill at least 15 minutes.) Divide among 4 shallow serving bowls. Dust lightly with cocoa, and garnish with almonds.