Fruit flummery

We have several friends from other countries and whenever they visit we try and cook something traditional, traditionally British/English/Somerset or just old family recipes! So here is a very typical and no doubt very old Somerset recipe – I dare say each family has their own way of making it, but here is one way:

• 1 lb fruit – peeled cored sliced apples or stoned and halved plums or raspberries or red currants… these are all old Somerset favourites, but you can use any fruit you like!
• 4 tbsp pearl barley
• 2 oz sugar (more to taste or if the fruit is very sharp)
• zest and juice of 1 lemon
• ¼ pint whipped double cream

1. simmer barley in 2 pints of water for 30 mins or until soft
2. add fruit and continue cooking as long as it takes for fruit to be softened
3. cool and strain through fine sieve or muslin
4. boil the drained liquor with the sugar and lemon juice, being careful to stir continually so it doesn’t go lumpy or stick to the bottom of the pan until it has thickened
5. when it is cool, fold in the whipped cream and garnish with the lemon zest
6. (I have no idea what you might do with the leftover barley and fruit in the sieve… eat with ice cream?)