Apple-Barley Pudding
4 TBSP Pearl barley
1 1/2 lb apples
Peeled, cored and sliced
3 TBSP Sugar
3/4 cup heavy cream
1 TBSP lemon juice
Put the barley in the water and bring to the boil. Add the sliced apples and
continue cooking gently until the barley and apples are soft. Press through a
sieve, or put through the blender, and put back in the saucepan. Add the sugar
and lemon juice and bring to the boil again. Remove from the heat, allow to
cool, and then chill. Serve cool with the cream stirred in.