Cherry salad

1. Rinse 2 kg of cherries under water and dry. Cut the tail.

2. Heat 1,5 litres of water with 1 kg of sugar, 5 star anise, 5 cardamom seeds and 3 tablespoons amaretto. Once the water boils, remove the spices, replace them by the cherries, cover and leave to infuse for 15 minutes.

3. Divide the drained cherries in 8 glasses, refrigerate. Before serving, sprinkle with flaked almonds.

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