Cherry-port sauce

Pit the cherries using a cherry pitter or paring knife. Using a paring knife, cut around the circumference of the cherry, pull the halves apart and remove pit.

Combine the port wine and sugar in a small saucepan and bring to a boil. Add the cherries, cinnamon stick and star anise and simmer for 5–10 minutes until the mixture reduces and starts to become syrupy. If using frozen cherries, you might need to simmer a bit longer to defrost the cherries and reduce the resulting water.

Mix the cornstarch and water together to make a slurry, stirring until completely dissolved. Add the cornstarch slurry to the sauce and bring to boil. Reduce the heat, and continue to simmer until the mixture is thick and shiny. Remove from the heat and cool for at least 10 minutes before serving.

Serve over vanilla bean gelato or ice cream and enjoy with a glass of V. Sattui 20 year port!