Split the vanilla pod lengthwise and scrape out the seeds.Mix the seeds with a bit of sugar to separate the seeds from each other.Put cane sugar, vanilla, water, orange juice, and port wine in a pot and bring to a boil over medium heat.Let the sauce simmer for 3-4 minutes before adding the cherries and cooking over low heat for 15-20 minutes.Mix potato flour with 1/4 deciliter of water. Bring the sauce to a boil and add a bit of the slurry at a time until the sauce reaches the desired thickness.The cherry sauce is now ready to serve.Make your cherry sauce a few days in advance and warm it up just before serving.

Split the vanilla pod lengthwise and scrape out the seeds.Put rice, milk, and vanilla seeds along with the pod into a pot and bring the milk to a boil while stirring.When the milk boils, reduce the heat to low and stir the porridge regularly until it is smooth and delicious. This takes about 45-60 minutes. The result is worth the wait.Put the cooked porridge in a container and sprinkle a thin layer of sugar on top. A thin layer of sugar on the porridge ensures that it does not form a skin on top while cooling. An alternative to sugar is to place cling film directly on the porridge.Let the porridge sit for at least 2 hours, preferably overnight.When the porridge is cold, take it out of the fridge.Whip 2 deciliters of heavy cream to a light froth. Better underwhipped than overwhipped.Stir one to two tablespoons of whipped cream into the rice porridge to loosen the rice.Now gently fold more whipped cream into the rice porridge until it reaches the desired consistency.Season with sugar, and finally add the chopped almonds.