For the Cherry Almond Prosecco
Preheat your water bath to 140°F (60°C). Combine all ingredients in a ziploc freezer bag or quart-size Mason jar. Place the mixture in the sous vide bath and cook for 2 hours. Remove to an ice bath and chill for 15-20 minutes. Strain the mixture using a fine mesh strainer or chinois; save the cherries and almonds for garnish. Chill completely before serving.