Apple Barley Pudding

Updated: Aug 16

4 servings


4 tablespoons pearl barley

1 1/2 pounds apples (peeled, cored and sliced)

3 tablespoons sugar

1 cup heavy cream

1 tablespoon lemon juice

2 cups water (approx.)


In a small pot over medium-high heat, bring barley and water to a boil.

Add the apples and cook until they begin to soften. They need to be soft enough to blend well, but no so soft that they lose their flavor.

Drain the water off and blend the apples with a hand mixer.

Next add the sugar and lemon and bring to a boil. Remove from heat and allow it to cool.

Once cooled, add the cream to the top and chill until ready to serve.


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