Have you ever thought applesauce would be even better if it had some texture? Try this Barley Applesauce to see if it does the trick.
With St. Patrick’s Day approaching, I went in search of some Irish recipes that did not involve corned beef, potatoes or cabbage. Not that I don’t love these foods, but I wanted something a little less popular, but still authentic.
I found lots of recipes for Irish soda bread and stews, but the one that grabbed my attention was Apple Barley Pudding. I love applesauce, but have often thought it would be even better if it had a bit more texture. Adding barley seemed to be a really good idea.
The dish turned out well, but seemed more like barley applesauce than pudding to me. The traditional way to serve the pudding is as a chilled dessert with whipped cream, either a dollop on top or alternating layers of pudding and whipped cream in a parfait glass. The barley applesauce would also be excellent as a warm side dish, especially with pork tenderloin, or as a topping for these high-protein cottage cheese pancakes from TheFitBlog.
Serve this versatile barley applesauce warm or cold, for breakfast, lunch, dinner, or dessert!
- 1/4 cup pearl barley
- 4-5 medium apples about 1 1/2 lbs, peeled, cored and sliced
- 2 tablespoons agave nectar
- 1 tablespoon lemon juice
Place barley and apples in large saucepan. Cover with water and bring to a boil. Reduce heat and simmer until barley and apples are soft, approximately 30 minutes.
Drain, then puree in food processor or with a stick blender. Return to saucepan and add agave and lemon juice. Bring to a boil and cook for 5 minutes. If serving warm, skip next step.
Remove from heat and cool. Put into another container, then chill in refrigerator.
Too many carbs? Use less agave nectar or leave it out entirely.