Cherry-Almond Sundaes

• 1 3/4 pounds fresh cherries, pitted
• 1 cup plus 4 tablespoons (about) water
• 12 tablespoons sugar
• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon almond extract
• Cherry vanilla ice cream
• 3/4 cup slivered almonds, toasted

1. Bring 1 pound cherries, 1 cup plus 2 tablespoons water and 6 tablespoons sugar to boil in medium saucepan over medium heat, stirring until sugar dissolves.
2. Reduce heat to medium-low and simmer until cherries are tender, about 12 minutes.
3. Mix cornstarch, lemon juice and 1 tablespoons water in small bowl until cornstarch dissolves; mix into sauce.
4. Stir until sauce boils and thickens slightly, about 1 minute.
5. Remove from heat; mix in almond extract.
6. If sauce is too thick, thin with more water by teaspoonfuls.
7. Refrigerate until cold, about 1 hour.
8. (Can be made 1 day ahead.
9. Cover; keep chilled.)
10. Halve remaining cherries; combine with remaining 6 tablespoons sugar in medium bowl.
11. Let stand until juices form, stirring occasionally, about 2 hours.
12. Divide halved cherries and juices among 6 bowls.
13. In each, place 2 scoops of ice cream, cherry sauce and almonds.

fresh cherries, water, sugar, cornstarch, lemon juice, almond extract, vanilla ice cream, slivered almonds

Taken from www.epicurious.com/recipes/food/views/cherry-almond-sundaes-5462 (may not work)