Armenian Christmas Pudding
NOTE from the Source (unlisted the name): I make it for a New Year's Day Open house that I go to every year.

1 cup slivered almonds
1 cup pearl barley
3 quarts water
2 cups chopped dried apricots
1 1/2 cup raisins
1/4 cup honey
1/4 tsp. salt
3/4 tsp. ground cinnamon
Whole blanched almonds and apricot halves

Spread slivered almonds in a shallow pan; toast in a 350 degree oven for about 8 minutes, or until golden. Set aside. In a 4-quart pan, combine barley and 2 quarts of the water. Place over medium-low heat and cook, uncovered, for 45 minutes, stirring occasionally. Add chopped apricots, raisins, and the remaining 1 quart water. Continue cooking, uncovered, for 30 minutes until very thick; stir often. Add honey, salt, and cinnamon and cook, stirring constantly, 5 to 10 minutes longer. Stir in the toasted almonds. Remove from heat and pour into a serving dish. Decorate the top with whole almonds and apricot halves. Serve at room temperature, or cover and chill as long as 1 week. Makes about 10 cups.