Desserts and Puddings
Anoushabour
(Armenian Christmas Pudding)
Ingredients
1 cup pearl barley
1 small piece cinnamon bark
1 cup granulated sugar
Ground cinnamon
Blanched almonds
Blanched hazelnuts
Chopped walnuts
Sultanas (white raisins)
Rose water (optional)
Method
Wash barley well, place in a bowl and cover with 4 cups cold water. Soak overnight.
Put the barley, the soaking water and the cinnamon bark into a heavy pan and bring to the boil. Boil gently, uncovered, until barley is very soft and porridge-like in consistency (about 2 hours). Remove the cinnamon bark.
Stir in sugar and cook for further 10 minutes. Turn into individual bowls and sprinkle with ground cinnamon. Decorate with nuts and sultanas.
Serve warm or chilled with additional nuts and sultanas, and rose water for adding to individual taste if desired.
Recipe Sites
Italian Christmas Cream
Ingredients
2 nice and firm bananas
1 cup green grapes
2 cup sour cream
1 cup Maraschino cherries
1 cup walnuts
1/2 cup sugar
1 lemon
Method
Peel and slice the bananas, slice and de-seed the grapes, coarsely chop the cherries and the walnuts. Grate the lemon to get about 1 1/2 tbs peel.
Combine all ingredients in a large bowl and mix well. Pour into a 2-quart shallow casserole dish or mold, lightly coated with some fat.
Freeze overnight. Let stand at room temperature for 15 to 20 minutes
before serving. You can unmold it onto a serving plate if desired.
Note
Don't forget to prepare this desert one day ahead!
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