1 lb. sweet cherries, pitted
1/2 c. brandy
1/2 c. granulated sugar
2 tsp. cornstarch
1/4 tsp. almond extract

In 2 quart saucepan, combine first 4 ingredients. Over medium heat, cook, stirring constantly, until mixture is thickened and boils; remove from heat. Stir in almond extract.

Serve warm or cover and refrigerate. Serve over vanilla ice cream, crepes, bread pudding, or pound cake.