Instructions: In a small saucepan, bring cherry juice, about 1 cup, to a boil over moderately-high heat.

Whisk sugar and cornstarch in lemon juice to create a slurry.

To juice, add slurry and let thicken 1 to 2 minutes. Add cherries and stir 1 minute longer. Remove from heat.

Ladle cherries in cherry sauce on dessert plates and top with ice cream. Slivered almonds and amaretti cookies make a nice finishing touch.

This recipe yields 4 servings.

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