Ingredients

• Vegetable oil for greasing baking dish
• 2 1/4 teaspoons unflavored gelatin (from a 1/4-oz envelope)
• 1/2 cup cold water
• 1 cup 1% or skim milk
• 1/3 cup sugar
• 1/4 teaspoon almond extract
• 1/3 cup dried cherries (2 ounces)
• 1 tablespoon sugar
• 1 cup Ruby Port

Instructions

1. Lightly oil an 8-inch square glass baking dish with vegetable oil, wiping out any excess with a paper towel.
2. Sprinkle gelatin over water in a large heatproof bowl to soften 1 minute.
3. Bring milk and sugar to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then remove from heat and whisk into gelatin mixture. Add almond extract and whisk briskly until milk is foamy, about 5 minutes.
4. Pour into baking dish and freeze 15 minutes (to set foam), then chill, uncovered, in refrigerator until firm, at least 45 minutes.
5. Make cherries in Port: Simmer cherries, sugar, and Port in cleaned 1-quart heavy saucepan, uncovered, until reduced to about 1/2 cup, about 10 minutes. Set pan in a bowl of ice and cold water and chill in refrigerator until syrupy, about 15 minutes.
6. Simmer cherries, sugar, and Port in cleaned 1-quart heavy saucepan, uncovered, until reduced to about 1/2 cup, about 10 minutes. Set pan in a bowl of ice and cold water and chill in refrigerator until syrupy, about 15 minutes.
7. Assemble desserts: Using a knife dipped in hot water, cut gelatin into 1-inch squares. Remove squares from dish with a spatula and divide, frothy sides up, among 6 chilled plates. Spoon cherries in Port over squares.
8. Using a knife dipped in hot water, cut gelatin into 1-inch squares. Remove squares from dish with a spatula and divide, frothy sides up, among 6 chilled plates. Spoon cherries in Port over squares.