Applebarleypudding Recipes
APPLE BARLEY PUDDING
Irish cuisine originated in the kitchens of the farmers of the past from good, wholesome food made with locally grown produce. Irish grain staples were barley, wheat, oats, and rye. Combine it with apples, another staple and you have a great Irish favorite. It can also make a hearty breakfast for those cold winter months if served warm instead of chilled. Especially if you use yogurt in place of the cream, also making it a great low fat dessert. :D Great either way. Posted for Zaar World Tour 05
Provided by Amis227
Categories Breakfast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring a kettle full of water to boil.
- Add the Barley and the apples.
- Cook until both begin to soften.
- Drain and blend the mixture in a blender or sieve.
- Cook the mixture after adding the sugar and lemon and boil again.
- Allow to cool and then chill for an hour.
- To serve, add a dollop of cream on top and maybe a dash of cinnamon.
Nutrition Facts : Calories 373.6, Fat 22.4, SaturatedFat 13.8, Cholesterol 81.5, Sodium 25.4, Carbohydrate 44.3, Fiber 6, Sugar 27.4, Protein 2.9
TRADITIONAL IRISH APPLE BARLEY PUDDING
Back on the farm in Ireland this dish was a way to use up leftover apples after the harvest. I just happen to have some extra apples myself and while on the hunt for something to do with them, I found this interesting recipe. It only calls for five ingredients--what could be simpler? Recipe & photo: oneperfectbite.blogspot.com
Provided by Ellen Bales
Categories Fruit Desserts
Time 50m
Number Of Ingredients 6
Steps:
- 1. In a heavy pot, bring water and barley to a boil. Add sliced apples and simmer until barley and apples are soft, about 30 to 40 minutes.
- 2. Remove mixture from heat and place in a blender or food processor. Puree until nearly smooth.
- 3. Return mixture to the pot and stir in the 1/4 cup sugar and the lemon juice. Bring to a second boil and boil gently for about 5 minutes, until syrupy bubbles form. Remove from heat and cool at room temperature.
- 4. When cooled, transfer to another container and refrigerate until very cold.
- 5. When ready to serve, stir 2 Tbsp. cream into the pudding. For a fancier dessert, whip 1 cup of heavy cream with 1 Tbsp. sugar and layer with pudding in parfait glasses.
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