Bing cherries reach their peak in mid- to late summer, and they take center stage in this simple, seasonal sauce from San Francisco-based pastry chef Yigit Pura. Bursting with deep, dark flavor, the ruby-hued baubles are pitted and glazed with Syrah that’s accented with vanilla bean, star anise, and a dab of sour-cherry jam. Use the freshest, ripest cherries you can find, and serve the finished mixture over scoops of vanilla ice cream, with a simple lemon pound cake or even as a glaze for meat.