Dishes described as ‘amandine’ are served with whole or split blanched almonds – trout amandine being a universal classic. Almonds can be used as decoration, or for desserts, in sweets and ...

Wash the cherries and dry them out. Cut in two or four as desired. Blanch the almonds in boiling water for 1-2 minutes, rub off the skins and chop them finely. Mix the dried fruit, nuts ...