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Barley w/Apricots & Raisins
Gort met abrikozen en rozijnen Holland
1 cup of dried apricots
6 cups of water
1 cup of barley, washed
rind of 1/2 lemon, cut into thin strips
1/2 cup of raisins
1/4 cup of sugar
1 tablespoon of cornstarch dissolved in 1 1/2 tablespoons of cold water
Soak the apricots overnight in water to cover. Bring the 6 cups water to
a boil and add the barley and lemon rind. Cook over medium heat for 45
minutes to 1 hour. Drain, remove the lemon rind and pack the barley into
an oiled 4 cup ring mold. Refrigerate until firm. In the meantime, bring
the apricots to a simmer in their soaking water. Add the raisins and
cook over low heat 10 minutes. Stir in the sugar and enough of the
cornstarch mixture to form a thick sauce. Chill the apricot mixture.
When ready to serve, unmold the barley on a flat serving dish. Fill the
center with the apricot mixture and serve. 4 to 6 servings |
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