I recently made a Maida Heatter Longchamps' cheesecake (next time: less crust and cook for less time) but the topping was fab. Also really good over yogurt. 2/3 cup tawny port or other sweet red wine (can be replaced with a couple Tbsp water) 1/2 cup sugar 2 (10-ounce) bags frozen pitted dark sweet cherries 1 vanilla bean split in two (can be omitted or replaced with 1/2 tsp vanilla extract) 2 tablespoons fresh lemon juice 4 teaspoons cornstarch 4 teaspoons water To prepare topping, combine port, 1/2 cup sugar, cherries, and vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard. Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. ...