Cherry and speculatius compote with roasted almond flakes

Ingredients for 3 servings:

• 1 jar cherry(s)
• ¼ tsp speculatius spice
• 50 g almond flakes
• 1 tbsp brown sugar
• 1 tbsp, heaped cornstarch

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Christmassy

Drain the cherries, reserving the juice. Pour the cherry juice into a saucepan and set aside about 6 tablespoons. Add the brown sugar and speculatius spice to the cherry juice in the saucepan and simmer gently until the sugar dissolves. Stir the cornstarch with the 6 tablespoons of cherry juice until smooth and add to the remaining cherry juice. Bring to a boil, then remove from the heat. Toast the almond slivers in a dry pan and add them to the saucepan with the drained cherries. Let the compote stand for about 2 hours. The cherry compote goes perfectly with semolina pudding.