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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.
