Cherries in Port over Ricotta

• 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

1. In a saucepan, place the Port, cinnamon and vanilla bean, and simmer to reduce to 1 cup.
2. Add the cherries and heat through.
3. 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.
4. Place 1/3 cup ricotta into each of 6 dessert bowls, then top it with the hot Port and cherry sauce.

ruby port, cinnamon, vanilla bean, sour cherries, cornstarch, cherry juice, ricotta

Taken from www.foodnetwork.com/recipes/cherries-in-port-over-ricotta-recipe.html (may not work)