Ingredients

• 3 cups ruby Port
• 1 cinnamon stick
• 1/2 vanilla bean
• 2 cups frozen sour cherries, thawed, drained, juice reserved
• 1 tablespoon cornstarch
• 3 tablespoons cherry juice
• 2 cups ricotta, drained

Instructions

1. 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.
2. Place 1/3 cup ricotta into each of 6 dessert bowls, then top it with the hot Port and cherry sauce.