In a medium saucepan, bring 1 cup (6 ounces) pearled barley and 3 1/4 cups water to a boil. Lower the heat and simmer until al dente, about 30 minutes; drain and return to the pot. Add 15 ounces canned peaches, thinly sliced, 1/4 cup half-and-half, 2 tablespoons brown sugar, 1 tablespoon butter and a couple pinches salt. Cook, stirring occasionally, until heated through. Ladle into 4 bowls and drizzle each portion with about 1/2 tablespoon more half-and-half.
