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russian Apricot Pudding (kissel) 2 Cups Water
1 Cup Dried Apricot Halves
1/4 Cup Granulated Sugar
3 Tablespoons Cornstarch
dash Of Salt heat Water And Apricots To Boiling; Reduce Heat. Cover And Simmer Until Tender, About 20 Minutes. Place Apricots And 1/2 Cup Cooking Liquid In Blender Container; Cover And Purée Until Uniform Consistency. Press Purée Through Sieve. mix Sugar, Cornstarch And Salt In Saucepan; Gradually Stir In Apricot Purée And Remaining Cooking Liquid. Heat To Boiling Over Medium Heat, Stirring Constantly. Boil And Stir 1 Minute. Pour Into Dessert Dishes. serve With Half-and-half Or Sweetened Whipped Cream If Desired. Yields 4 Servings. |
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