Active Time

　　5 min

　　Total Time

　　35 min

　　

Ingredients

Makes about 1 cup

　　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

　　

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.

　　Cooks' note:

　　Sauce can be made 4 days ahead and chilled, covered.