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Method:
Cut apple into quarters. Peel,
core and cut into thin triangles. Put apple, sugar, lemon juice
and peach nectar in a saucepan. Simmer over low heat until
softened. Remove the pan from heat. While still warm,
purée the apple mixture until smooth in a food processor. Set
aside. Combine kanten and water in a saucepan. Simmer
until dissolved, stirring with a wooden spatula. While stirring,
cool slightly over a bowl of ice water. Gradually add the kanten
liquid to the apple purée. Mix well until smooth. Moisten
the inside of a square mould (5"x5¾") with water. Pour the
mixture into the mould. Chill for about 2 hours until set.
Slide a knife around the edges to loosen, then remove from the mould.
If desired, use assorted cutters to make decorative shapes.
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