Pearl Barley Frumenty

I have likened this recipe of sweet frumenty to an old childhood favourite of mine, rice pudding, substituting creamy pearl barley grain for pudding rice. The barley absorbs the lighly spiced almond milk as it gently simmers and with the addition of double cream, gives the dish a rich, sumptuous texture. Toasted flaked almonds, sweet pomegranate kernels and golden raisins mascerated in a little Amaretto liqueur only add to the luxuriousness of this delightful dessert.