Irish Buckwheat Pudding
7 ingredients
1 steps
Ingredients
- 1/2 pounds / 700g tart irish apples, or granny smith cored, peeled and thinly sliced or cut hawthorn crab apples
- 4 rounded tablespoons kasha (buckwheat groats)non-- roasted
- 4 tablespoons 100% cranberry juice or currant (fresh if possible)
- 4 tablespoons maple sugar or birch sugar
- 1 quart / 1 liter water
- 2 tablespoons heavy cream or double cream (if stirring in): OR,
- 1 cup whipping cream + 1 teaspoon sugar per serving (for layering)
Directions
-
1{"0":"Add the water to a heavy pot, add the kasha\/ non-- roasted buckwheat groats, and bring to a boil. Add the sliced apples and cook gently until both the buckwheat and the apples are soft (normally about half an hour).","2":"At this point the apples may have gone completely to pieces. This is just fine. Remove the mixture from heat and puree -- either in a blender, right in the pot with a stick mixer, or by pushing through a sieve.","4":"Return the mixture to the pot and stir in the tree sugar and cranberry juice. Bring to a boil again. Boil for about five minutes: then remove from the heat and cool.","6":"When cooled, put into another container and refrigerate until very cold. Serve cold with cream stirred in. Or (for a slightly fancier take on the presentation) whip heavy whipping cream with a teaspoon of sugar per cup of cream, and layer in parfait glasses with the cream, saving a dollop for on top."}
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