| How To Cook: |
|
|
1. Place the apricots in a 2- to 3-quart enameled or stainless-steel saucepan and pour in the appropriate amount of cold water.
|
2. Bring to a boil over high heat, then reduce the heat to low and simmer the fruit uncovered for about 10 to 15 minutes, or until the fruit is tender.
|
3. With the back of a spoon, rub the fruit mixture through a fine sieve set over a mixing bowl and stir in the appropriate amount of sugar.
|
4. Return the puree to the pan and bring it to a boil over high heat.
|
5. Then reduce the heat to moderate, stir in the dissolved potato starch, and, stirring constantly, cook another 2 or 3 minutes, or until the puree just reaches the boil and thickens slightly.
|
6. Remove from the heat and cool to lukewarm, then pour into individual dessert dishes.
|
7. Refrigerate for at least 4 hours before serving.
|
