Cherry Almond Pilaf Recipes

ALMOND RICE PILAF

Steps:

• Gather the ingredients.
• Preheat oven to 350 F.​
• Heat a heavy-bottomed saucepan over medium heat, then add butter. Meanwhile, in a small saucepan, bring stock or broth to a boil.​
• When butter gets foamy, add diced onion and almonds and sauté until onion is slightly translucent, about 2 to 3 minutes.​
• Add uncooked rice and sauté, stirring constantly, for about a minute, or until rice is fully coated with the melted butter.​
• Add hot stock or broth, bring back to a boil, then add bay leaf. Cover and place entire pot in the oven. Tip: Check seasoning of cooking liquid and make any necessary adjustments before pot goes into oven.​
• Cook rice in oven for 18 minutes or until all the liquid is absorbed. If after 18 minutes, there's still liquid in the pot or rice is still too moist, re-cover and return pot to oven for another 2 to 4 minutes.​
• Remove pot from oven and gently fluff rice with a wooden fork. Remove bay leaf and discard. Then place a paper towel across top of pot, replace lid, and let rice stand for 10 minutes. Garnish with chopped parsley and serve right away.

CHERRY ALMOND CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
• Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
• Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
• Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
• Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
• To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
• Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.

CHERRY PIE WITH ALMOND CRUMBLE

Steps:

• Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture.
• In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling.
• Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more. Transfer to a rack and let cool. Serve warm or at room temperature. Cover and keep at room temperature, up to 3 days.

SAFFRON QUINOA WITH DRIED CHERRIES AND ALMONDS

Steps:

• Crush saffron, if using, with the handle of a wooden spoon (or crush between your fingers) in a small bowl until a powder forms. Add 1 Tbsp. hot water. Swirl gently; set aside to steep.
• Heat 1 Tbsp. oil in a large pot over medium-high. Add almonds, cinnamon, cayenne, and 1/4 tsp. salt and cook, stirring occasionally, until toasted and fragrant, about 2 minutes. Using a slotted spoon, transfer almonds to a small bowl; reserve oil in pot.
• Heat oil in pot over medium-high. Add onion and remaining 2 Tbsp. oil and 1 1/2 tsp. salt, reduce heat to medium, and cook until onion is light brown and translucent, about 5 minutes. Add quinoa and cook, tossing to coat, until fragrant and beginning to brown, 1-2 minutes.
• Stir in 4 cups water, cover pot, and bring to a boil. Reduce heat to low and simmer until quinoa is cooked and water is absorbed, 20-30 minutes. Remove from heat, sprinkle cherries over, cover, and let sit 10 minutes.
• Transfer 2 cups quinoa mixture to a medium bowl. Reserve 1/2 cup toasted almonds, then toss remaining almonds with remaining quinoa mixture and transfer to a platter. Toss quinoa in bowl with saffron water until coated, then garnish platter with saffron quinoa. Top with remaining toasted almonds.
• Do Ahead
• Quinoa, with cherries, can be cooked 3 days ahead. Transfer to a resealable container and chill. Reheat over low on stovetop or in a 300°F oven until warmed.

ALMOND RICE PILAF

Steps:

• In a large saucepan, saute onion and almonds in butter until onion is tender and almonds are lightly browned. Add broth; bring to a boil. Stir in rice. Cover and remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed.

CHERRY AND ALMOND CAKE

Steps:

• Pre-heat oven to 160C/ 325F/ Gas 3.
• Line a 20cm deep cake tin with greased non-stick baking paper.
• Place the cherry halves in a small bowl and coat with 1tbs of the flour. Put to one side.
• Place the butter and sugar in a large bowl and cream together.
• Add the almond essence and then gradually add the eggs, beating well in between each addition.
• Stir in 60g of flaked almonds and the lemon rind.
• Fold in both flours and then gently fold in the cherries.
• Spoon the mixture into the prepared tin and level the surface.
• Sprinkle the remaining almonds over the surface and then bake for approximately 1 hour 10 minutes until golden.
• Remove from the oven and allow to cool on a wire rack.

CHERRY BREAD WITH ALMONDS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5x3-inch loaf pan.
• Stir flour, white sugar, brown sugar, baking powder, and salt together in a large mixing bowl.
• Stir milk, egg, oil, and almond extract together in a small bowl until well combined. Add to dry mixture all at once. Stir until just moistened. Fold in cherries and almonds. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Cool in the pan on a wire rack for 10 minutes. Remove loaf from the pan and cool completely on the wire rack, about 30 minutes. Wrap and store for 8 hours to overnight before slicing and serving.

CHERRY ALMOND CRUMBLE

Steps:

• Preheat oven to 400 degrees F.
• Spray 4 (8-ounce) ramekins or custard cups with cooking spray. Stir pie filling, preserves, dried cherries, and almond extract in a large bowl to blend. Spoon cherry mixture into ramekins. Place ramekins on a cookie sheet.
• Toss oats, brown sugar, almonds, and cinnamon in medium bowl to combine. Drizzle melted butter over; stir to moisten. Sprinkle topping over cherry mixture. Bake for 20 minutes, or until topping is golden and cherry mixture bubbles. Serve warm with whipped topping or sour cream.

CHERRY ALMOND PIE

Steps:

• Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add the cherries, sugar, butter and salt. In a small bowl, combine cornstarch and water until smooth; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the almond extract and food coloring if desired. Cool. , Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust. Trim, seal and flute edges. Bake at 375° for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.

CHERRY-ALMOND PIE

Steps:

• Combine flour and sugar for crust in a bowl. Cut in butter using hands to mix and mush until thoroughly combined and mixture resembles tiny pebbles or cornmeal. Stir in almonds. Sprinkle with ice water until dough holds together in a ball. Cover in plastic wrap and refrigerate at least 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Toss cherries, sugar, and salt for filling together in a bowl.
• Combine almond extract, amaretto, and cornstarch in a separate bowl until smooth; add to cherry mixture and mix well.
• Roll out refrigerated crust dough using a lightly floured rolling pin on a lightly floured work surface to desired thickness. Press into the bottom of an 8-inch pie pan.
• Bake crust in the preheated oven until set, about 15 minutes.
• Remove crust from the oven and fill with cherry mixture. Increase the oven temperature to 400 degrees F (200 degrees C).
• Bake pie in the hot oven until edges of dough are golden and filling is bubbly, 35 to 45 minutes.