Breakfast = Barley Cereal + Orange Marmalade + Yellow Peach + Blueberry

"I usually reserve warm cereals for the colder seasons, but there are mornings when i crave them no matter what time of year. July is the time to take advantage of peaches and blueberries in a dish like this- switching to blackberries in August. Barley is wonderful in both savory and sweet preparations, and this recipe shows just how easy cooking it can be." -Corey

  

Yield: 5 portions 
what you need:
Pearl Barley, 1 cup
Water, 1/4 cup + 3 cups + 1 cup
Salt, pinch
Butter, ¼ cup
Orange Marmalade, 2 fl oz
Yellow Peaches, sliced, 1 cup
Blueberries, whole, ½ cup
Lemon juice and zest, 1 lemon
Pecans, toasted, chopped, ¼ cup
how you make it:
1. Combine marmalade, salt, 1/4 cup water, and butter in a sauce pan and cook over medium-low heat until the sugar is dissolved and the mixture becomes the consistency of syrup, about 5 minutes.
2. In a separate pot, bring 3 cups of water to a boil. Add the barley and lower the heat to a simmer. Cover the pot with foil and cook for 45 minutes until the water is absorbed and the barley is tender. (add more water as needed)
3. When the barley is tender, fluff it with a fork. 

4. Heat the barley again over medium heat and add enough hot water to the barley to produce the consistency of a hot cereal.
5. Add the marmalade mixture to the barley and stir to evenly distribute the ingredients.
6. In a small pot, blanche 1/2 of the lemon zest with the lemon juice and 1 cup of water.
7. Pour the lemon and water mixture over the fruits and allow to rest for a few minutes to infuse the flavors.
8. Spoon the infused fruits over the warm barley cereal and finish with chopped pecans and the last ½ of the lemon zest. Serve.