Cooks' note:
Sauce can be made 4 days ahead and chilled, covered.
Recipe information
Total Time
35 min
Yield
Makes about 1 cup
Ingredients
1 cup drained bottled pitted sour cherries* plus 1/2 cup of their syrup
2 tablespoons sugar
2 tablespoons dry white wine
1 teaspoon cornstarch
1 drop almond extract
Preparation
Step 1
Pour syrup into a 1-quart heavy saucepan, setting aside cherries. Whisk sugar, wine, and cornstarch into cherry syrup until smooth, then bring to a boil over moderate heat, whisking constantly, and boil until slightly thickened, about 1 minute. Remove from heat, then stir in almond extract and cherries and cool.
Step 2
*Available at specialty shops.
