Apple Barley Flummery (Irish)

The dictionary defines flummery, from the Welsh llymru ("nonsense"), as mumbo jumbo, meaningless conversation, or empty flattery. In culinary terms, though, it is a pudding, typically rather bland in flavour, made with stewed fruit and thickened with cornstarch, oatmeal, or - as with this old-fashioned version - pearl barley.

¼ cup raw pearl barley (50 g)
1½ lb sweet eating apples (750 g)
⅓ cup sugar (35 g)
1 lemon, freshly squeezed
2 Tbsp. Irish whiskey (optional)
4 Tbsp. heavy cream

Garnish:
cinnamon, freshly ground
whipped cream

Put the barley into a medium saucepan with 4½ cups (1 L) of water and bring to a boil. Reduce the heat to low, add the apples, and simmer for about 20 minutes, or until the apples and barley are soft.

Purée mixture in a food processor or blender, then return to the pot. Add the sugar and lemon juice, freshly squeezed and bring to a boil, then remove from the heat and allow to cool.

When the mixture has cooled to room temperature, transfer it to a serving bowl, cover it, and chill it in the refrigerator for at least 3 hours.

Add the whiskey to the heavy cream and stir into the pudding. Garnish with cinnamon and whipped cream, if desired.

Makes 4 servings.