3 cup juice, peach or apple-peach
1 cup peaches, dried
2 slice gingerroot, fresh
1 tbsp agar flakes
5 tbsp arrowroot or kuzu powder
1 1/2 tsp vanilla extract
6 tbsp jam, peach or other pure -fruit
1/4 cup coconut, toasted
In a 2-quart saucepan, heat 2 cups juice, peaches, gingerroot and
agar. Bring to a boil, stirring frequently, cover and let simmer
until peaches are plump, about 5 to 7 minutes.
Remove and discard gingerroot.
Place half of mixture into blender, not filling container up more
than half-way. Place a cloth over blender lid to protect your hand
from hot liquid.
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
parfait glasses.
Allow to cool to room temperature for one hour or set in freezer for
15 to 20 minutes.
Top with jam and garnish with coconut. Serve.
Per serving: 230 cal, 2 g prot, 26 mg sod, 54 g carb, 2 g fat, 9 mg
chol, 148 mg calcium
Vegetarian Gourmet/Summer 1993, posted by Dianne Smith/DEEANNE
Serves: 6
Recipe Categories: Dessert; Fruit; Peach
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