| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
Dessert |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 1 |
c |
Dried appricot halves (6 oz) |
| 1/4 |
c |
Sugar |
| 3 |
tb |
Cornstartch |
| 1 |
ds |
Salt |
INSTRUCTIONS
From: elayne@usa.pipeline.com (Elayne Cohen)
Date: Wed, 10 Jul 1996 13:39:46 GMT
This recipe originates from Russia and is pronounced kiss-uhl. It can also
be made with other fruits as well, notably cranberries. Enjoy it warm or
chill and serve with cream.
Source: Betty Crookers New International Cookbook.
Heat water and appricots to boiling; reduce heat. Cover and simmer until
tender, about twenty minutes. Place appricots and 1/2 cooking liquidin
blender container; cover and puree until uniform consistency. Press puree
through sieve.
Mix sugar, cornstarch and salt in 1 1/2 quart saucepan. Gradually stir in
appricot puree and remaining cooking liquid. Heat to boiling over medium
heat stirring constantly. Boil and stir one minute.
Pour into dessert dishes. Serve with half and half or sweetened whipped
cream if desired. 4 servings.
JEWISH-FOOD digest 248
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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