Serves 6 With its golden colour and glistening texture, this is a very appealing dessert, and one that has the hidden benfit of a high fibre content provided by the apricots.

Serves 6
With its golden colour and glistening texture, this is a very appealing dessert, and one that has the hidden benefit of a high fibre content provided by the apricots.

Ingredients:

  • 3 oz (85 g) light brown unrefined sugar
  • 1 small orange
  • 1 pt (1/2 Litre) water
  • 1 lb (450 g) cooking apples, peeled, cored and sliced
  • 3/4 lb (340 g) dried apricot pieces, soaked overnight and drained
  • 2 tbsp agar-agar
  • herb leaves – decoration

Directions:

  1. Put the sugar, a strip of the orange rind, and the water in a pan and bring it slowly to a boil, stirring occasionally to dissolve the sugar. Fast-boil for 3 minutes, and then add the apple slices and poach them over low heat for about 8 minutes, or until they become translucent and are just tender. Lift out the apple slices with a slotted spoon and set them aside.
  2. Add the apricots and the juice of the orange to the syrup, bring to a boil, and simmer for 20 minutes or until the fruit is tender. Discard the orange rind, and purée the fruit thoroughly in a blender or food processor.
  3. Sprinkle the agar-agar onto 3 tablespoons of hot water in a small bowl. Stand the bowl in a pan of hot water, and stir to dissolve. Stir the solution into the apricot purée and set aside to cool.
  4. Rinse a 2-pint (1 litre) ring mould with cold water. Arrange the apple slices in the base, and spoon on the apricot puree. Cover the mould and chill it in the refrigerator for about 2 hours, or until it has set firmly.
  5. Run a knife around the sides of the mould, and dip it quickly in and out of hot water. Place a flat serving plate over the mould, invert it quickly, shake to release fruit. Decorate the ring with herb leaves.
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