Spiced Cherry-Pomegranate Compote with Toasted Almonds

Steps

1. Halve the cherries and set aside. In a small cup, stir the cornstarch into the cold water until smooth to make a slurry; set it near the stove.
2. Toast the almonds in a dry medium saucepan over medium heat, stirring, for 3 to 4 minutes until golden and fragrant. Tip them onto a plate to cool.
3. In the same saucepan, combine the pomegranate juice, brown sugar, cinnamon and cardamom. Bring to a simmer over medium heat, stirring until the sugar dissolves.
4. Add the cherries and simmer gently for 8 to 10 minutes, stirring now and then, until they soften and release their juices.
5. Stir the cornstarch slurry again, pour it into the pot and simmer, stirring, for 1 to 2 minutes until the sauce turns glossy and thickens.
6. Take the pot off the heat and stir in the lime juice. Let the compote cool for 10 minutes.
7. Spoon the warm compote over pancakes and scatter the toasted almonds on top.
8. Refrigerate any leftover compote promptly in a covered container, keeping the almonds separate so they stay crisp, and use within 3 days.