Bring water to the boil. Stir in barley and apples. Reduce heat to medium-low, just to sustain a strong simmer, cover and cook until barley and apples are soft, about 45 minutes.
Pass through a food mill, or process in food processor. Return to the saucepan. Stir in
sugar and lemon juice, and bring to the boil again. When boiling, immediately remove from heat. Set aside to cool slightly. When not piping hot, put into a graceful serving dish and chill.
Stir in cream and serve. You might want additional cream on the side for those who prefer a creamier mix.
Contributor: Rose Murphy
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