Ingredients:
3 c Juice, peach or apple-peach
1 c Peaches, dried
2 sl Gingerroot, fresh
1 tb Agar flakes
5 tb Arrowroot or kuzu powder
1 1/2 ts Vanilla extract
6 tb Jam, peach or other purefruit
1/4 c Coconut, toasted
Methods:
In a 2-quart saucepan, heat 2 cups juice, peaches, gingerroot and agar.Bring to a boil, stirring frequently, cover and let simmer until peachesare plump, about 5 to 7 minutes.Remove and discard gingerroot.
Place half of mixture into blender, not filling container up more thanhalf-way. Place a cloth over blender lid to protect your hand from hotliquid.
Blend mixture thoroughly and pour into a bowl. Blend remaining mixture.
In a separate container dissolve arrowroot in remaining one cup of juice.Return puree to saucepan and bring to a slow boil.Stir in vanilla.Pour arrowroot-juice mixture into puree. Cook, stirring constantly, until mixture turns clear. Cook an additional 30 seconds.
Remove from heat, and pour into a 2 uart shallow pan or individual arfaitglasses.Allow to cool to room temperature for one hour or set in freezer for 15 to20 minutes.Top with jam and garnish with coconut. Serve.
3 c Juice, peach or apple-peach
1 c Peaches, dried
2 sl Gingerroot, fresh
1 tb Agar flakes
5 tb Arrowroot or kuzu powder
1 1/2 ts Vanilla extract
6 tb Jam, peach or other purefruit
1/4 c Coconut, toasted
Methods:
In a 2-quart saucepan, heat 2 cups juice, peaches, gingerroot and agar.Bring to a boil, stirring frequently, cover and let simmer until peachesare plump, about 5 to 7 minutes.Remove and discard gingerroot.
Place half of mixture into blender, not filling container up more thanhalf-way. Place a cloth over blender lid to protect your hand from hotliquid.
Blend mixture thoroughly and pour into a bowl. Blend remaining mixture.
In a separate container dissolve arrowroot in remaining one cup of juice.Return puree to saucepan and bring to a slow boil.Stir in vanilla.Pour arrowroot-juice mixture into puree. Cook, stirring constantly, until mixture turns clear. Cook an additional 30 seconds.
Remove from heat, and pour into a 2 uart shallow pan or individual arfaitglasses.Allow to cool to room temperature for one hour or set in freezer for 15 to20 minutes.Top with jam and garnish with coconut. Serve.
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