Barley With Apricots And Raisins
|Dried apricots||1 Cup (16 tbs)|
|Water||6 Cup (96 tbs)|
|Barley||1 Cup (16 tbs), washed|
|Lemon||1⁄2 , rind of lemon and cut into thin strips|
|Raisins||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cornstarch||1 Tablespoon, dissolved in 1 1/2 tablespoons cold water|
|Water||1 1⁄2 Tablespoon (For Dissolving Conrstarch)|
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 l0 minutes.
Stir in the sugar and enough of the cornstarch mixture to form a thick sauce.
Chill the apricot mixture.