Cherry-Almond Sundaes

1. 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. 2

   Reduce heat to medium-low and simmer until cherries are tender, about 12 minutes.

3. 3

   Mix cornstarch, lemon juice and 1 tablespoons water in small bowl until cornstarch dissolves; mix into sauce.

4. 4

   Stir until sauce boils and thickens slightly, about 1 minute.

5. 5

   Remove from heat; mix in almond extract.

6. 6

   If sauce is too thick, thin with more water by teaspoonfuls.

7. 7

   Refrigerate until cold, about 1 hour.

8. 8

   (Can be made 1 day ahead.

9. 9

   Cover; keep chilled.)

10. 10

    Halve remaining cherries; combine with remaining 6 tablespoons sugar in medium bowl.

11. 11

    Let stand until juices form, stirring occasionally, about 2 hours.

12. 12

    Divide halved cherries and juices among 6 bowls.

13. 13

    In each, place 2 scoops of ice cream, cherry sauce and almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.