Recipe – “Spirited Apple and Blackberry Mould”

“Spirited Apple and Blackberry Mould”
“Food for Thought” by Judith Ferguson, “Color Library Books Ltd.”
 
1-1/2     lbs. Blackberries
1-1/2     lbs. Apples
3             oz. Sugar
1-1/2     tbsps. Gelatin
4            tbsp. Water
4            tbsp. Calvados or brandy
 
Place the blackberries in a heavy-based pan.  Peel, core and slice the apples and add to the pan.  Bring slowly to the boil and then add the sugar.  Simmer until the fruit is soft.
 
   Soak the gelatin in the water in a small pan.  Dissolve over gentle heat.  Puree the fruit and then strain to remove the seeds.  Push as much of the puree as possible through the sieve.  Stir in the gelatin and the Calvados or brandy and pour the mixture into a 1-1/2 pint mould and chill until set.   – Serves 6 –
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