Sour Cherry Sauce

1. 1

   Pour syrup into a 1-quart heavy saucepan, setting aside cherries.

2. 2

   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.

3. 3

   Remove from heat, then stir in almond extract and cherries and cool.

4. 4

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

No additional tips available.