Dessert Recipes - Apple and Raspberry Kissel Recipe

Ingredients

• 3 cooking (tart) apples, sliced

• 175 g/5 oz raspberries

• 100 g/4 oz/1/2 cup caster (superfine) sugar

• 15 ml/1 tbsp corn flour (cornstarch) 150 ml/2/3 cup port

• Grated nutmeg

• Crème fraiche, to serve

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Method:

1. Put the apple slices and raspberries in a saucepan with the sugar. Cover and cook gently until the apples are tender.

2. Turn into a blender or food processor and puree until smooth. Pass through a sieve (strainer), if liked, to remove the seeds. Return to the saucepan.

3. Blend the corn flour with a little of the port and stir into the puree. Add the remaining port. Bring to the boil and cook for 1 minute, stirring.

4. Flavor with a little nutmeg. Cool slightly, then turn into individual dishes.

5. Leave until cold, then chill for at least 2 hours to allow the flavors to develop. Serve with crème fraiche.