Free Recipe Kissel
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Kissel Recipe
2 c Water
1 c Dried appricot halves (6 oz)
1/4 c Sugar
3 tb Cornstartch
1 ds Salt
Kissel Preparation
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, .
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