Vanilla Ice Cream with Warm Cherry Sauce

• 1 1-pound bag frozen unsweetened pitted dark sweet cherries, thawed, drained, juices reserved
• 1/4 cup kirsch (clear cherry brandy)
• 1/4 cup (about) dry red wine
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon almond extract
• 1 1/2 pints vanilla ice cream

1. Pour juices from cherries into glass cup.
2. Add kirsch.
3. Add enough red wine to measure 1 cup.
4. Stir 3 tablespoons sugar and 1 tablespoon cornstarch in heavy small saucepan until no lumps remain.
5. Gradually whisk in wine mixture, then cherries.
6. Cook over medium-high heat until sauce boils, thickens and is translucent, stirring frequently, about 5 minutes.
7. Remove from heat.
8. Stir in almond extract.
9. (Sauce can be prepared 1 day ahead.
10. Cover and refrigerate.
11. Rewarm over low heat before serving.)
12. Divide vanilla ice cream among bowls.
13. Spoon warm sauce over and serve immediately.

sweet cherries, red wine, sugar, cornstarch, almond, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/vanilla-ice-cream-with-warm-cherry-sauce-1286 (may not work)