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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


  1. Heat water and apricots to boiling; reduce heat. Cover and simmer until tender, about 20 minutes.
  2. Place apricots and 1/2 cup cooking liquid in blender container; cover and puree until uniform consistency.
  3. Press puree through sieve.
  4. Mix sugar, cornstarch and salt in saucepan; gradually stir in apricot puree and remaining cooking liquid. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Pour into dessert dishes.
  5. Serve with half-and-half or sweetened whipped cream if desired.

Yield: 4 servings


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