Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Fruit puree 2 tb Cornstarch; (up to 3 tbs)

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9

Heat fruit puree in a saucepan. Blend cornstarch, the amount varying
according to the desired consistency, with a little cold water to
smooth. Stir cornstarch into fruit and cook, stirring constantly,
about 3 mins, or until mixture thickens. Spoon into desseert dishes
and chill. Serve with cream, if desired. Serves 4.

NOTE: Sugar may be added if a sweeter dish is desired.

NOTES: The best known Russian dessert is a simple fruit pudding made
: by thickening cooked fruit with cornstarch or potato starch.
The
: preferred fruits are those with tart flavors, such as
cranberries,
: rhubarb, sour cherries, or apples, but all kinds of berries
are
: used. The thickness can vary from that of jelly to a bit
more
: runny consistency. Customarily, the dessert is served with
cream.

From: Dan Klepach

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