APRICOT JELLIES
Provided by Barbara Kafka
Categories dessert
Time 1h
Yield 280 3/4-inch squares
Number Of Ingredients 4
Steps:
- Place apricots and water in a 2 1/2-quart souffle dish with a tight lid. Cook, covered, at 100 percent power in a high-power microwave oven for 12 minutes, stirring once.
- Remove from oven. Transfer apricots and liquid to a food processor. Process until smooth, stopping once to scrape sides of bowl. Add 3 cups of the sugar in two batches; process until smooth after each addition, stopping to scrape sides and stir sugar down into the puree.
- Scrape mixture back into souffle dish. Cook, uncovered, for 30 minutes, stirring well three times.
- Remove from oven. Oil a 10 1/2-by-15 1/2-inch jellyroll pan. Scrape mixture into pan and smooth with a spatula. Refrigerate until firm enough to cut, 3 hours or overnight.
- Place remaining sugar in a small bowl. Rinse a knife with hot water. Cut candy into 3/4-inch squares, rinsing the knife from time to time as you lift squares from pan. Coat each square on all sides in the sugar. As they are coated, place on a cake rack. Let stand overnight, until dry.
VANILLA JELLIES WITH APRICOT & RASPBERRY COMPOTE
This panna cotta-style dessert reminds Mary Cadogan of the milk lollies she enjoyed as a girl
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 3h30m
Number Of Ingredients 7
Steps:
- Soak the gelatine for 10 mins in enough cold water to cover the leaves. Bring the milk and 50g sugar slowly to the boil, gently stirring to dissolve the sugar. Remove from the heat and stir in the vanilla extract or rosewater. Remove gelatine from soaking water, squeeze out water, then stir into the milk until it has dissolved. Pour the jellies into 4 x 150ml moulds, cups or ramekins. Cool, then chill until set, about 3 hrs.
- Halve and stone the apricots, then cut each half into 4. Put in a pan with the apple juice and 2 tbsp sugar, then bring to a simmer. Gently cook for about 5 mins until the apricots are tender, but not pulpy. Remove from the heat, stir in the raspberries, then leave to cool.
- Turn the jellies out onto 4 plates, then spoon compote around the edge.
Nutrition Facts : Calories 221 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 40 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.23 milligram of sodium
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