Adapted from a Michael Symon recipe.
Just slightly tart, the combination of warm cherries & red wine sauce is delicious. The perfect complement to vanilla ice cream.
Place a large saucepan over medium-high heat. Add the pitted cherries, cinnamon stick, sugar, and cornstarch. Cook until the sugar starts to melt, about 1 minute. Add the wine, bring the mixture to a boil and cook until the wine has reduced and is slightly thickened, about 4 minutes.
Remove from the heat. Remove the cinnamon stick and stir in the vinegar.
Scoop vanilla ice cream into bowls and top with the warm cherries and red wine sauce.
Store leftover cherries and sauce in the refrigerator for up to one week.