Pearl barley with peaches and marshmallows

Ingredients for 6 servings:

• 200 g pearl barley
• 1 pinch of salt
• n. B. water
• 1 can peach(s)
• 70 g marshmallow(s)
• 30 g Brazil nuts
• 200 g whipped cream
• 1 packet of vanilla sugar
• e.g. vanilla extract

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

quick to make, hot and cold

Drain the peaches and reserve the syrup. Simmer the pearl barley with the syrup and a pinch of salt until it reaches the desired consistency. Stir occasionally. Gradually add a little water if necessary. The consistency should be porridge-like. In the meantime, whip the cream with the vanilla sugar and, if you like and have some, the vanilla extract until stiff. Chop the Brazil nuts more or less coarsely, if desired. Cut the peaches into pieces. Cut the marshmallows into eighths (you can halve the mini marshmallows if you like). Stir the peach pieces and then the marshmallows into the finished pearl barley and let them melt slightly. Divide between serving bowls and serve warm or chilled, garnished with cream and nuts.