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.
