COMMENTS: Spoon warm sauce over vanilla ice cream and serve immediately.

1	1 lb. bag	dark sweet cherries, frozen unsweetened pitted, 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

• Pours juices from cherries into glass cup. Add kirsch. Add enough red wine to measure 1 cup. Stir 3 tablespoons sugar and 1 tablespoon cornstarch in heavy small saucepan until no lumps remain.
• Gradually whisk in wine mixture, then cherries. Cook over medium-high heat until sauce boils, thickens and is translucent, stirring frequently, about 5 minutes.
• Remove from heat. Stir in almond extract. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)

  Serves 4.