Apple-Apricot Jelly in Syrup
The clever part of this dessert isn’t the fruit — it’s the jelly. The gelatin is bloomed not in water but in cold brewed tea, which gives the clear layer a faint amber tint and a light tannic edge that offsets the sweetness of the apricot syrup.
Think of it as halfway between a fruit jelly and a compote. Fresh apple slices steep in lemon syrup, get combined with canned apricots, then are flooded with the clear jelly and chilled. Pour cold syrup over the apples, never warm — warm syrup cooks them soft, and the whole point is the crisp apple against the yielding apricot.
One rule you can’t skip: don’t let the gelatin boil. Above a simmer it loses its setting power, so warm the bloomed gelatin over a water bath (a bowl set over hot, not boiling, water — around 60°C / 140°F) only until it dissolves. Canned peaches or plums work just as well as apricots. Serve in individual cups, well chilled, with a mint leaf.
Part of Eastern European cuisine — 34 more recipes in the section.
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Ingredients
Instructions
Peel the apples, cut them into quarters, remove the cores, and slice thinly.
Cover the apples with cold syrup made from water, sugar, and lemon zest.
After 2-3 hours, arrange the apples and apricots in dessert cups and cover with the jelly, then chill.
For the jelly, pour cold brewed tea (0.5 cup) over the gelatin.
After an hour, set the dish of gelatin in hot water and dissolve it, then mix with 1 liter of the compote syrup.
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