This dessert uses apricots, one of the classic dried fruits (and a seasonal fruit in February)! It’s delicious served warm during the cold winter days.
“Dried fruits” is a collective term for things like dried apricots, prunes, currants, and raisins. But what’s the difference between currants and raisins?
Both are dried, seedless grapes. Raisins are less sweet and can be yellow. Currants are dark blue, often from a different grape variety, and slightly drier and more tart — even though they actually have a higher sugar content.
Ingredients for 4 servings:
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70 g barley (Tarly – 500 g per package)
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2 tablespoons multigrain rice
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2 tablespoons raisins
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4 dried apricots
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2 dried figs
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½ tablespoon custard powder
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1 tablespoon milk
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1 tablespoon walnuts
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1 tablespoon pine nuts
Preparation
Cook the barley and rice separately according to package instructions. Soak the raisins, apricots, and figs in warm water. Slice the larger fruits into strips.
Mix the drained rice and barley with the fruit, setting aside a small amount for garnish.
Bring the mixture to a boil, then simmer on low heat for 2 minutes. Dissolve the custard powder in the milk and add to the pan. Stir until the mixture thickens slightly.
Meanwhile, chop the walnuts and toast the pine nuts in a dry frying pan.
If you want to serve the dessert warm, serve immediately with garnish. Otherwise, let it cool for 2 hours, stirring occasionally.
Tip:
Also great as a snack.
Nutrition per serving:
196 kcal
5 g protein
33 g carbohydrates
4 g fat