Desserts > Dutch > Krentjebrij

Krentjebrij with Caramelized Fruits Recipe

Ingredients with Measurements:
- 1 cup of pearl barley
- 2 cups of water
- 1 cinnamon stick
- 1/2 teaspoon of salt
- 1/2 cup of raisins
- 1/2 cup of currants
- 1/2 cup of dried apricots, chopped
- 1/2 cup of dried apples, chopped
- 1/2 cup of sugar
- 1/4 cup of butter
- 1/2 cup of heavy cream
- 1/2 teaspoon of vanilla extract

Special equipment needed:
- Large pot
- Wooden spoon
- Medium-sized saucepan
- Non-stick frying pan
- Whisk

Step-by-step instructions:
1. Rinse the pearl barley in cold water and drain.
2. In a large pot, bring the water to a boil and add the pearl barley, cinnamon stick, and salt.
3. Reduce the heat to low and simmer for 1 hour or until the barley is tender and the water has been absorbed.
4. Add the raisins, currants, apricots, and apples to the pot and stir to combine.
5. In a medium-sized saucepan, melt the butter over medium heat.
6. Add the sugar and whisk until the sugar has dissolved and the mixture is caramelized.
7. Pour the caramel mixture over the fruit and barley mixture and stir to combine.
8. Add the heavy cream and vanilla extract to the pot and stir to combine.
9. Simmer for an additional 10 minutes or until the mixture has thickened.
10. Remove the cinnamon stick and serve warm.


Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 10 minutes
5. Temperature:
Simmer on low heat.
Serving size:
This recipe serves 6 people.

Nutritional information:
Calories: 357
Fat: 13g
Carbohydrates: 59g
Protein: 4g
Sodium: 225mg
Sugar: 38g

Substitutions for ingredients:
- You can use any dried fruit of your choice instead of the ones listed in the recipe.
- You can use coconut cream instead of heavy cream for a dairy-free option.

Variations:
- You can add nuts such as almonds or pecans for added crunch.
- You can add a splash of rum or brandy for a boozy twist.

Tips and tricks:
- Make sure to rinse the pearl barley before cooking to remove any dirt or debris.
- Keep an eye on the caramel mixture as it can burn quickly.
- Stir the pot occasionally to prevent the mixture from sticking to the bottom.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stove over low heat until warm.

Presentation ideas:
Serve in individual bowls or glasses for a fancy presentation.

Garnishes:
Garnish with a sprinkle of cinnamon or a dollop of whipped cream.

Pairings:
Pair with a cup of hot tea or coffee.

Suggested side dishes:
Serve with a side of fresh fruit or a slice of cake.

Troubleshooting advice:
If the mixture is too thick, add a splash of milk or cream to thin it out.

Food safety advice:
Make sure to store any leftovers in the refrigerator and consume within 3 days.

Food history:
Krentjebrij is a traditional Dutch dessert made with pearl barley and dried fruit.

Flavor profiles:
This dish is sweet and creamy with a hint of cinnamon.

Serving suggestions:
Serve warm as a dessert or a sweet breakfast dish.

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Region: Dutch

Taste: Sweet, Tangy, Savory, Spicy, Fruity