Heat a dry frying pan. Put in pan with coriander and almond petals. Fry, stirring, for a few minutes.

In a pot with a thick bottom, mix water with sugar and quittin, put it on the fire. Heat, stirring, until the sugar is dissolved. Add the syrup cherries, pitted, lemon zest and juice 1/2 lemon. Bring to the boil and allow to simmer on slow fire 5-7 minutes.

Grind a lot of immersion blender, add the roasted almonds and coriander, stir and then simmer for 10-12 min

Bon appetit!