The second of my St Patrick’s Day recipes is Apple Barley Pudding, based on a recipe from European Cuisines. I made this twice using pears instead of apples, and a apple version with Red and Golden Delicious apples. The original recipe used tart apples, but the pears and Delicious apples were a lot sweeter, so I was able to leave out the sugar. The recipe also had two options for serving, which I also tried. I love the version in the glasses, it would make a great dinner party dessert. The barley cooked with the fruit had a lovely texture and was deliciously sweet.
Apple or Pear Barley Pudding (Two Ways)
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| Serves | 6 |
| Prep time | 2 hours, 30 minutes |
| Cook time | 30 minutes |
| Total time | 3 hours |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Salicylates, Wheat |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Dessert |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Region | Irish |
Ingredients
- 700g pears or Red/Golden Delicious apples
- 4 heaped tablespoons pearl barley
- 4 tablespoons lemon juice substitute (Refer to recipe)
- 4 cups water
If stirring in:
- 2 tablespoons double or thickened cream
If layering:
- 1 cup whipping cream
- 1 teaspoon pure icing sugar
Directions
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.
Image courtesy of gubgib / FreeDigitalPhotos.net
