Apricot & Cranberry Kissel
| Preparation Time: | 45 minutes |
| Cooking Time: | 25 minutes |
| Time Until Ready: | 5 hours |
| Serves: | 6 |
Ingredients
1 1/4 cups soft, moist dried organic apricot halves
1/8 teaspoon almond extract
2 - 3 tablespoons pure maple syrup
2 tablespoons potato starch (you may substitute cornstarch)
1 1/2 cups cranberries
1/4 to 1/2 cup sugar plus 1 tablespoon
1/4 cup sour cream
3/4 cup heavy cream
Directions
- Combine the apricots with two cups of water in a saucepan, and bring to a boil. simmer, covered, for 10 minutes or until soft. Purée in a blender or food processor until smooth. Add the almond extract and maple syrup to taste. Combine the potato starch with four tablespoons of water. Stir one-half of the mixture into the apricot purée.
- Return the apricot mixture to the saucepan. Simmer, stirring, for two minutes. Cool.
- Meanwhile, combine the cranberries and one cup of water in another pan, and bring to a simmer. Simmer ten minutes, or until soft. Press the cranberries through a sieve.
- Return the cranberries to the pan. Stir in the remaining starch mixture and one-quarter to one-third cup of sugar to taste. Simmer, stirring, until the mixture has thickened, about three minutes. Cool.
- Divide the apricot purée into six dessert glasses. Top with the cranberry mixture. Chill for at least four hours, or until ready to serve.
- Blend the sour cream and the remaining sugar. Stir in the heavy cream. Chill for at least one-half hour, then whip to soft peaks. Refrigerate until serving.
Source: hamiltro
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