Aplets
Aplets
Yield: 64 servings
3 Tbsp Gelatin
3 cup Apple juice or unsweetened apricot juice
1 1/3 cup Granulated sugar
2 Tbsp Each lemon and lime juice, or more as needed
2/3 cup Cornstarch
2 cup Walnuts, chopped
1 cup Powdered sugar
Makes about 64 small cubes
Soften the gelatin in 1/2 cup of the apple juice. Boil remaining juice with the sugar for
15 minutes to concentrate it. Mix the lemon and lime juice, and add all but 1/4 cup
cornstarch to dissolve it in the mixture. Add both gelatin mixture and cornstarch mixture
to the boiled juice and boil again rapidly for 10 minutes until very thick, stirring
constantly. Taste for sweet and sour and add more lemon juice if wanted.
Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking pan that has been
dipped in cold water. Let paste harden 12 hours or overnight, then cut with a sharp
knife into squares. Mix together the reserved 1/4 cup cornstarch and powdered sugar.
Remove squares with a spatula and roll each in the powdered sugar mixture (the cornstarch
helps keep the sugar dry).
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