- 8 ounces dried peach halves
- 5 glasses of water
- 1/4 cup of sugar
- Whole cinnamon stick
- Lemon or orange peel
- 1 cup pearled barley or wheat berries, cooked
Directions
Combine dried peaches and water and soak overnight in refrigerator to rehydrate.
Inside a large heavy pot, pour sugar and prepare over medium heat, moving pan frequently although not stirring before the sugar melts and assumes an easy amber hue. Off heat, careful to prevent any steam or sputtering, add single serving from the soaking water in the peaches. Stir over medium heat before the caramel has dissolved. Add some remaining soaking water, peaches, cinnamon stick and lemon (or orange ) peel. Go back to a simmer and prepare until tender, about half an hour. Awesome to 70 degrees then chill until cold.
Add two to three tablespoons cooked barley or wheat berries to the foot of a tall glass. Add two to three peach halves and fill up with juice. Stir in sugar or honey to taste. Serve having a spoon to interrupt in the peaches and scoop the grains.
Note: Chile and mote can be challenging to locate within the U . s . States but cooked barley or wheat berries could be substituted.