Here is our second recipe from The Coffee Window, a collection of recipes from our culinary point of view. These recipes are for those morning hours when you enjoy coffee the most.

Recipe: Pomegranate Molasses Stewed Cherries and Pistachio Granola
Serves: about six
Drink with: Haitian, brewed in French press or as espresso

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Working in the atelier with our new Blue Forest bean makes me think even more than usual about the fruity and floral notes of coffee and this dish is designed to bring those aspects to the forefront. Although the native geography of the principal ingredients is not the same, they still share a flavor affinity: deep red cherries, scarlet pomegranates and pale green pistachios, each with their own balance of richness and slight astringency, shot through with citrus zest from the granola. If granola has never particularly seemed appealing—tasting something like lumpy sawdust—you are going to be surprised by the light crispness and “polish” of this version.

Syrup mix
1 cup Sugar-in-the-Raw or light brown sugar
2 cinnamon sticks
2 pc star anise
1 pinch coarse salt
¼ teaspoon coarse ground black pepper
½ ounce peeled fresh ginger, sliced 1/8” thick
1/3 cup pomegranate molasses

3 lbs. Bing cherries, washed, pitted, and halved
Place the syrup mix ingredients in a wide, heavy-bottomed pan with tall sides and cook over medium heat (while stirring) until a syrupy caramel forms and the mixture is really bubbling, about 5 minutes.

Fold in the cherries, coating them well with the caramel. Simmer the cherries until they render their liquid and begin to boil in their own juices, about 10 to 12 minutes.

While the cherries are cooking, place a colander set over a bowl directly next to them. Using a large slotted spoon, scoop the cherries from the liquid and transfer to the colander. Give the colander a few gentle shakes over the bowl to remove any liquid clinging to the cherries and pour this liquid back into the cooking pot.

Increase the heat and boil the cherry liquid until reduced by half. Fold the cherries back into the reduced syrup and continue to cook until shiny, about 3 to 5 minutes.

Let the cherries cool and transfer to airtight jars. Will keep in the refrigerator for up to 2 weeks.

Recipe: Pistachio Granola
Makes: about 6 cups

3 cups rolled oats
1 cup sliced almonds
1 cup chopped pistachio

4 Tablespoons unsalted butter
½ cup honey
1 teaspoon cinnamon
¼ teaspoon vanilla extract
1 Tablespoon fresh orange zest
1 pinch coarse salt
Pre-heat oven to 325 degrees.
Line a baking tray with parchment paper.
Combine the oats, almonds, and pistachios in a large mixing bowl and set aside.

In a small saucepan over medium heat, combine butter, honey, cinnamon, vanilla, orange zest, and salt, swirling or whisking the ingredients together while they cook until the butter is melted and everything is well mixed. Pour this hot mixture over the oats and nuts, stirring until evenly coated.

Evenly spread coated mixture on prepared sheet pan and place in the oven. After 15 minutes, remove pan from the oven and stir to turn the granola so it cooks evenly. Return to oven until oats are golden brown, about 15 minutes (check after 10 to prevent overbrowning).

Cool and store in airtight container.

We served this with whole milk, creamy-style Fage yogurt from Greece.

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