Sunday in warm cherry sauce

Ingredients:

• 1 cup red wine or cherry juice
• 0.5 cups of sugar
• 450 g frozen cherries, defrosted
• 1/4 tsp vanilla extract
• 1/4 tsp almond extract
• 1 liter of vanilla ice cream
• 1 tbsp. frozen whipped dessert topping, defrost
• 4 tablespoons toasted sliced ​​almonds
• 6 chocolate-covered cherries

Preparation:

1. In a small saucepan, combine the wine or cherry juice and sugar; bring to a boil, stirring until the sugar dissolves. Add the cherries and return to a boil. Remove from the heat and transfer the cherries to a bowl, reserving the liquid in the saucepan. Let stand for 5 minutes. Pour any juice released from the cherries back into the saucepan. Bring the liquid back to a boil and simmer over high heat until reduced by half, about 10 minutes.
2. Remove from heat and stir in vanilla and almond extracts. Let cool until the syrup is lukewarm.
3. Divide the ice cream among 6 wine glasses or ramekins. Drizzle with an equal amount of cherry sauce and garnish with whipped topping. Sprinkle with almonds and garnish with a chocolate-covered cherry.