1 tablespoon crème 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
How to Make It
Combine rind and ricotta in a medium bowl; set aside.
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.
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 140°, 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.