Irish Buckwheat Pudding

• 1/2 pounds / 700g tart irish apples, or granny smith cored, peeled and thinly sliced or cut hawthorn crab apples
• 4 rounded tablespoons kasha (buckwheat groats)non-- roasted
• 4 tablespoons 100% cranberry juice or currant (fresh if possible)
• 4 tablespoons maple sugar or birch sugar
• 1 quart / 1 liter water
• 2 tablespoons heavy cream or double cream (if stirring in): OR,
• 1 cup whipping cream + 1 teaspoon sugar per serving (for layering)

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. 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. 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. 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.

tart irish apples, heavy cream, whipping cream

Taken from www.epicurious.com/recipes/member/views/irish-buckwheat-pudding-52059821 (may not work)