CFD Publications

PEACHES AND BARLEY

1/8 teaspoon salt
3-1/4 cups water
1 cup pearl or hulled barley
1 can (15 ounces) peach halves, drained and diced
1/4 cup table cream
2 tablespoons brown sugar

Bring salt and water to a boil in a medium saucepan. Stir in barley. Reduce heat and cover; simmer until al dente, about 30 minutes. Drain barley and return to the pan. Add diced peaches, cream and brown sugar. Heat through, stirring occasionally. Serves 4 to 6.

Lower fat version: Leave out the table cream.

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Copyright © 2004 - 2012 Cheryl Driggs
Last modified: 05/15/2012