Cherry compote with rose water and cinnamon

Sahar cherry compote already has the sweet-tart syrup; you only add aroma. Warm a cinnamon stick in the syrup on the lowest heat for one minute, cool it, then stir in rose water. Do not boil the rose. Serve in small glasses. If you have Jangali cherry fruit leather, a thin strip beside the glass cuts the sweetness.

1. 01

   Warm half the syrup with the cinnamon stick on the lowest heat for one minute.

2. 02

   Take off the heat and let the stick sit in the syrup until cool.

3. 03

   Pour the scented syrup back over the cherries.

4. 04

   Stir in rose water and chill five minutes.

5. 05

   Divide into two small glasses; add ice if you like.

6. 06

   Serve a strip of fruit leather on the side.