Apple or Pear Barley Pudding (Two Ways)

Apple or Pear Barley Pudding (Two Ways)

Print recipe

• Print with all photos
• Print with main photo
• Print text only

Directions

1.	Peel, core and thinly slice the apples or pears and place in a large saucepan.
2.	Add the barley and water and bring to a boil. Allow to simmer for about 30 minutes, or until both the fruit and barley are cooked and soft.
3.	Remove from the heat and puree in a blender or by pushing through a sieve.
4.	Return the mixture to the saucepan and add the lemon juice substitute.
5.	Bring to the boil again and allow to simmer for five minutes.
6.	Remove from the heat and allow to cool then place in the fridge until it is very cold..
If stirring in:
7.	Stir through the thickened cream and serve in bowls.
If layering:
8.	Whip the cream with the icing sugar until thick.
9.	Layer the barley mix in a glass with the cream in the middle and a dollop of cream on top.

Note

Low / Moderate Salicylates, Low Glutamates, Low Amines

Low Chemical / salicylates if using pears.  Moderate salicylates if using Red or Golden Delicious apples.

The original recipe for this dessert used tart apples and added 4 tablespoons of sugar at step 4.  The apples and pears used in this recipe were sweet enough to not need the sugar.