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Cold Desserts
Recipes - Apricot and Orange Jelly Recipe
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Cold Desserts Recipes -
Apricot And Orange Jelly
Ingredients
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350g/12oz well-flavored fresh ripe apricots, stoned
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50-75g/1/2 cup sugar
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300ml/1 1/4 cups freshly squeezed orange juice
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15ml/1 tbsp gelatine
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single cream, to serve
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finely chopped candied orange peel, to decorate
Method:
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Heat the
apricots, sugar and 120ml/1/2 cup of the orange
juice, stirring until the sugar has dissolved.
Simmer gently until the apricots are tender.
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Press the apricot
mixture thorough a nylon sieve into a small
measuring jug.
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Pour 45ml/3 tbsp
orange juice into a small heatproof bowl, sprinkle
over the gelatine and leave for about 5 minutes,
until softened.
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Place the bowl
over a saucepan of hot water and heat until the
gelatine has dissolved. our into the apricot mixture
slowly, stirring all the time. Make up to 600ml/2
1/2 cups with the orange juice.
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Pour the apricot
mixture into four individual dishes and chill in the
fridge until set. Pour a thin layer of cream over
the surface of the jellies before serving, decorate
with candied orange peel.
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