Breakfast Pudding

Ingredients

• 1 cup Slivered almonds Toasted
• 1 cup Pearl barley
• 3 quarts Water
• 2 cups Dried apricots chopped
• 1 1/2 cups Raisins
• 1/4 cup Honey
• 1/2 cup Sugar
• 1/4 teaspoon Salt
• 3/4 teaspoon Cinnamon
• Apricot halves Topping
• Maraschino cherries Topping
• Cool Whip Topping

Instructions

1. Toast slivered almonds in a 350 ° oven for about 8 minutes. Set aside.
2. In a large pan, combine barley and 2 quarts of the water. Cook uncovered over medium-low heat for about 45 minutes. Stir occasionally.
3. Add chopped apricots, raisins, and the remaining 1 quart of water. Continue cooking uncovered for about 30 minutes. Stir often until the pudding is very thick.
4. Add honey, sugar, salt, and cinnamon. Cook while stirring for another 5 to 10 minutes or until the sugar is dissolved.
5. Serve warm or chill for up to a week.