ALMOND-BARLEY PORRIDGE WITH FRUIT

Almond-Barley Porridge with Fruit image

Provided by Anders Braathen

Yield 8 Servings

Number Of Ingredients 12

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Compote:
1/2 cup sugar
3/4 cup dried cherries, divided
Porridge:
1/2 cup sliced blanched almonds, divided
4 cups whole milk
3/4 cup pearl barley
1/2 teaspoons kosher salt
1 vanilla bean, split lengthwise
3 ounces white chocolate, chopped
3 tablespoons sugar
1 cup heavy cream

Steps:

Compote:
Bring sugar, 1/2 cup cherries, and 1 1/2 cups water to a simmer in a small saucepan over medium-low heat. Cook, stirring often and mashing fruit, until cherries start to fall apart, 15-20 minutes. Add remaining 1/4 cup cherries and cook, stirring, until plumped, 5-8 minutes. Let cool. Cover and chill if making ahead (up to 1 week), but bring to room temperature before serving.
Porridge:
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5-7 minutes. Let cool.
Combine milk, barley, and salt in a medium saucepan. Scrape in vanilla seeds and add pod. Bring to a boil; reduce heat and simmer, stirring often and adding a little water if mixture gets too thick before barley is cooked, until barley is very tender and porridge is the consistency of oatmeal, 40-50 minutes.
Add white chocolate and sugar off heat, stirring to melt chocolate and dis- solve sugar. Let cool. Remove vanilla pod.
Whisk cream in a large bowl to soft peaks. Fold into porridge in 2 additions; stir in half of almonds. Serve topped with compote and remaining almonds.