Almond Barley Porridge With Fruit Recipes

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.

Steps:

• Cook barley in a large saucepan of boiling lightly salted water until tender, 30-40 minutes. Drain and return to saucepan. Add almond milk, cardamom, 2 Tbsp. honey, and a pinch of salt and cook over low heat, stirring occasionally, until warm.
• Meanwhile, cook plums, 3 Tbsp. honey, and 3 Tbsp. water in a small saucepan over medium-low heat, stirring occasionally, until plums are soft and liquid is syrupy, 8-12 minutes.
• Divide porridge among bowls. Top with plum mixture and drizzle with honey.