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
Preparation
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.