Barley Pudding
1 C slivered raw almonds
1 C pearl barley
3 quarts water
2 C chopped dried fruit (apricots, prunes, apples)
1 1/2 C raisins
1/3 C honey
1 tsp. salt
1/2 tsp. ground coriander or cinnamon
Spread slivered almonds in a shallow pan and toast till brown. In a four-quart pan, combine barley and two quarts water. Place over medium-low heat and cook uncovered for 30 minutes. Add chopped fruit, raisins and remaining water. Continue cooking for another 30 minutes, or until thick. Add the honey, salt and coriander or cinnamon and cook, stirring five to ten minutes longer. Remove from heat and sprinkle almonds on top.
Note: This recipe can be prepared a few days in advance and warmed when ready to serve.
Recipe featured in the Ambrosia Cookbook.
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