Danish Rice Pudding With Fresh Cherries Food

DANISH RICE PUDDING WITH FRESH CHERRIES

Steps:

• Preheat oven to 350 degrees.
• Place the almonds on a baking sheet, and cook in oven for 10 minutes or until they are lightly browned.
• Combine the rice and milk in a heavy-gauge saucepan over high heat. Bring to a boil, stirring constantly. Then, reduce heat to simmer and cook for about 30 minutes, stirring frequently, until rice absorbs milk.
• Remove rice from heat, and stir in sherry, sugar and almonds. Refrigerate.
• Meanwhile, place cherries and jelly in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes. With a slotted spoon, remove cherries to a bowl. Refrigerate.
• Cook remaining fruit liquid over high heat until it is reduced by half. Set aside to cool.
• Whip heavy cream until it develops firm peaks. Fold whipped cream, 1/3 at a time, into rice pudding.
• Assemble dessert in large wine goblets, with cherries on the bottom, then a layer of rice pudding and then some slivered almonds. Pour reduced fruit liquid over everything.

DANISH RICE PUDDING WITH DRIED CHERRY SAUCE

Steps:

• Cook the rice, milk, and sugar in a heavy-bottomed 2-quart saucepan over medium heat until the rice is tender and the milk is absorbed, 30-40 minutes. Remove from the heat and stir in the almond extract, almonds, and sherry. Using a rubber spatula, scrape the pudding into a bowl and chill for at least 1 hour. Whip the cream in an electric mixer on high speed (or by hand) until soft peaks form and then get a little firmer, and fold into the chilled pudding. Serve immediately or refrigerate until ready to serve. Top with warm or cold cherry sauce.
• Dried Cherry Sauce
• Place the cherries in a small saucepan with the wine, 1/2 cup water, and the sugar or jelly. Bring to a boil, reduce heat, and simmer until the cherries are tender and the juice is syrupy (approximately 10 minutes).

DANISH CHRISTMAS RICE PUDDING WITH ALMONDS AND WARM CHERRY SAUCE

Steps:

• Split half of the vanilla pod length ways, scrape out the seeds.
• Place the milk and vanilla in a heavy-bottomed pan. Bring to a boil.
• Reduce the heat. Add the rice gradually, stirring constantly.
• Increase the heat and bring to a boil again.
• When the milk boils, reduce the heat, cover and simmer on a very low heat for about 1 hour or until the rice is cooked. Stir from time to time, making sure that the rice doesn't stick too much to the bottom.
• Leave to cool completely.
• Whip the cream together with sugar. Fold the whipped cream and almonds into the rice. You can add more sugar or more almonds if you wish. Serve with warm cherry sauce.
• Now make the cherry sauce. Place the cherries in a medium saucepan. Add sugar and 1 1/2 cups water. Add the vanilla pod. Simmer until the cherries are tender.
• Combine the potato starch with 2 tablespoons cold water.
• Bring the cherries to a boil. Remove the vanilla pod from the pot. Reduce the heat, and , stirring constantly, slowly pour the water with the starch. Simmer for a few minutes until the sauce thickens slightly.
• Stir in the lemon juice and serve warm over the rice pudding. Garnish with a fresh mint leaf, if desired.
• * I used frozen sour cherries in this recipe, but regular sweet cherries should work as well.