Cherry And Lemon-Ricotta Gratin

• 1 tablespoon grated lemon rind
• 1 (15-ounce) carton part-skim ricotta cheese
• 1 tablespoon fresh lemon juice
• 1 tablespoon creme de cassis (black currant-flavored liqueur)
• 1/4 teaspoon black pepper
• 6 tablespoons sugar, divided
• 1 1/2 pounds sweet cherries, pitted
• 1/8 teaspoon salt
• 2 large egg whites
• 3 tablespoons sliced almonds, toasted

1. Combine rind and ricotta in a medium bowl; set aside.
2. Combine juice, liqueur, and pepper in a small bowl. Sprinkle 3 tablespoons sugar evenly in a 12-inch ovenproof skillet over medium-high heat; cook 2 minutes or until sugar starts to melt. Add cherries to pan; cook 2 minutes without stirring. Pour cassis mixture over cherries; cook 2 minutes or until mixture thickens.
3. Preheat broiler.
4. Combine remaining 3 tablespoons sugar, salt, and egg whites in the top of a double boiler; place over simmering water. Cook 2 minutes or until a thermometer registers 140u0b0, stirring constantly with a whisk. Remove from heat; beat with a mixer at high speed until stiff peaks form. Fold one-fourth of egg white mixture into ricotta mixture until blended; fold in remaining egg white mixture. Spoon ricotta mixture evenly over cherries using 1/4-cup measure. Broil 3 minutes or until topping is browned. Top evenly with almonds.

lemon rind, ricotta cheese, lemon juice, crueme de cassis, black pepper, sugar, sweet cherries, salt, egg whites, almonds

Taken from www.myrecipes.com/recipe/cherry-lemon-ricotta-gratin (may not work)