First, the water is heated with sugar, cinnamon and cloves. As soon as it starts to boil, the pitted fruits are added. When these start to crumble, you can add the amaretto. Remove 3-4 tablespoons of juice and refrigerate.
If the fruits are overcooked, they are pureed and then passed through a sieve to get rid of the skin.
Now stir 2 teaspoons of cornstarch into the juice, making sure that there are no lumps. Then add the cornstarch to the purée and briefly bring to the boil again.
Let the whole thing cool down.
Can also be frozen well in freezer bags or plastic pots with lids.