This delicious compote is made from local biodynamic cherries from Harvey’s Orchards. Dried cherries are very high in antioxidants and are also helpful in reducing inflammation. I find that cardamom goes very well with any type of stone fruit, especially nectarines, peaches and plums. This compote is delicious with yogurt, as a spread, or to glaze a pork tenderloin. This recipe was made especially for my amazing, antioxidant-rich and grain-free Chocolate Walnut Torte.

• 8 oz (220g) organic dried cherries
• 1/2 c water
• 2 T date syrup*
• 3 pods cardamom ground

Method:
Heat the dried cherries, water, syrup and cardamom to rehydrate cherries. Blend to smooth. Add more water if necessary but don’t make it too runny. (Other fruit preserves can be used instead. Apricot, raspberry, blueberry, fresh cherries etc. Dried cherries are very high in antioxidants.)

*If you can’t get date syrup (molasses) substitute honey.