Irish Buckwheat Pudding

1. 1

   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. 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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.