Glazed Ricotta Cheese with Figs and Port

Richard Leach's recipe for Glazed Ricotta Cheese with Figs and Port, from The Making of a Pastry Chef. Consists of a bottom layer of port wine reduction with figs and sugar and a custard layer of ricotta cheese, cream cheese, cream, sugar, and vanilla. Finished with a torched-sugar creme brulee-style crust. Much better the second time I made it, when I remembered to sweeten the port.