Lunch: Port-Mulled Cherries with Ricotta
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
Instructions
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.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
