Ambrosia of Wheat Berries, Fruit & Chocolate

Name: Ambrosia of Wheat Berries, Fruit & Chocolate
Yield: makes about 8 cups, serving 8 to 12
Ingredients: 1 cup wheat berries (about 6 ounces), soaked overnight; 1 fresh bay leaf; 2 cups pitted and halved fresh sweet cherries; 1 cup dried apricots, cut in thirds; 1/2 cup pitted dried dates, coarsely chopped; 4 ounces semisweet chocolate, cut in 1/4-inch chunks; 1 cup chopped toasted hazelnuts; 1/2 teaspoon ground cinnamon; 1/2 cup honey; 2 tablespoons Saba or aceto balsamico tradizionale; 1 cup heavy cream, whipped; A 4-quart saucepan with a lid; balloon-shaped wineglasses for serving

December 9, 2011

In the culinary world today, dishes with whole grains are “in,” but they have always been part of Italian regional cuisine, even as desserts. Put together from whatever grains and nuts were in the house, and minimally sweetened with available fruit, traditional desserts like this wheat-berry ambrosia are among my favorites. In that spirit, this recipe can be a guideline for your own creativity. This is a versatile and practical dessert, too. Prepare the mixture of wheat berries, dried fruit, and chocolate in advance, and refrigerate it. Let it return to room temperature before serving (though it is nice slightly chilled in summer). It’s also great for a buffet with whipped cream or scoops of vanilla or chocolate ice cream on top.

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