Danish Rice Pudding With Fresh Cherries

• 1/2 cup blanched almond slivers
• 3/4 cup Basmati rice
• 1 quart whole milk
• 6 tablespoons sherry
• 1/2 cup sugar
• 1 1/2 cups mixed fresh cherries, pitted and sliced
• 1/2 cup red currant jelly
• 1 cup heavy cream

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

blanched almond slivers, basmati rice, milk, sherry, sugar, cherries, red currant, heavy cream

Taken from cooking.nytimes.com/recipes/4463 (may not work)