Cherry, Basil, And Almond Crisp

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   ["Heat the oven to 375u00b0 F.", "Pour the water and the 1/3 cup of sugar into a medium pot. Turn the heat to medium, and stir until the sugar is dissolved. Add the basil. Simmer until the syrup is thickened, and has reduced by 2/3. Discard the basil, and let the syrup cool. (You can make this syrup several days in advance, and store it in the fridge.)", "In a mixing bowl, toss the cooled basil syrup with the pitted cherries. Set the bowl aside.", "Empty the slivered almonds into the bowl of a food processor; whiz for about 30 seconds, until the almonds are reduced to dusty crumbles.", "Put the almond crumbles, the flour, the salt, and the butter into a large bowl. Use your fingers to make small ""pebbles."" Add the remaining 1/3 cup sugar, and keep smushing with your fingers until the mix resembles wet sand.", "Empty the basil-cherries into a casserole or baking dish. Top the cherries with the crisp topping. Move the dish to the oven for about 25 minutes, or until the crisp is a shade darker, and the cherries are bubbling. Serve warm, with vanilla ice cream, if you like."]

* Per serving · 4 servings · Values may vary.

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