Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.
Recipe information
Yield
8 Servings
Ingredients
compote
½
¾
porridge
½
4
¾
½
1
3
3
1
Need to make a substitution?
Preparation
compote
Step 1
Bring sugar, ½ cup cherries, and 1½ 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 ¼ 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
Step 2
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5–7 minutes. Let cool.
Step 3
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.
Step 4
Add white chocolate and sugar off heat, stirring to melt chocolate and dissolve sugar. Let cool. Remove vanilla pod.
Step 5
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.