Instructions Wash and pit the fresh cherries.Whisk together the water and cornstarch in a bowl to create a slurry. Set aside.To a saucepan over medium heat, add the cherries, cornstarch slurry, sugar and lemon juice. Cook for 10 minutes, stirring constantly, or until the cherries have softened and the mixture has thickened.Take the saucepan off of the heat and stir in the almond extract.Let the filling cool for about 20 minutes before transferring to a jar or airtight container. Use in pies, parfaits or spoon over a slice of Heinen’s cheesecake. Enjoy!