Monday, March 19, 2012

Apple Barley Pudding

Our family enjoyed this delicious Irish dessert on St. Patrick's Day. It resembles a very thick and sweet applesauce, complimented with a fresh whipped topping.

Apple Barley Pudding

Recipe Source: traditional Irish dessert

4-5 large apples, cored, peeled, and sliced
5 Tbsp. pearl barley
4 cups of water
4 Tbsp. lemon juice
5 Tbsp. sugar
1 cup of whipping cream + 1 spoonful of sugar

In pot, bring to boil the barley and water. Add the apples and cook for about 30 minutes or until barley and apples are soft. Using a straining spoon, transfer the barley and apples into a blender. Puree until it resembles a chunky applesauce. After dumping out the water from the pot, return to pureed barley and apples to the pot and add sugar and lemon juice. Stir and bring to a boil for about 5 minutes. Remove from heat and let cool. Chill in the refrigerator.

For whipped topping, it is best to make your own from scratch by using whipping cream, sugar, and an electric mixer. Just add the cream and sugar into the mixing bowl and turn on the mixer until the cream resembles a whipped cream topping.

In bowl, add one large spoonful of barley and apple puree, then whipped cream. Then add another spoonful of the barley and apple puree and top off with a dollop of whipped topping.

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