First, soak the gelatin so that it is soft, while I cook apricots.
I wash them and remove the bones, chop the flesh in a mixer (I can’t peel the peel).
Spread in a bowl with sugar, pour a glass of water, put on fire. I don’t like to cook for a long time, but this is a matter of taste.
Gelatin thoroughly increases in volume, add it to apricots, after turning off the fire.
Since the liquid has just boiled, the gelatin dissolves without additional heating.
I pour it into forms (I used disposable plates), let it cool slightly and put it in the refrigerator.
Usually I prepare such desserts in the evening, by the morning the delicacy is ready. It remains to cut into pieces. I sprinkled them with powdered sugar, but it immediately absorbed, so maybe this is not a good idea.
If you want the mass to be homogeneous, cook the apricots longer, then pass through a sieve or use a hand blender. I like to feel pieces of fruit in jelly, so I didn’t chop it much. The delicacy is cool, aromatic, moderately sweet. Sweets are quite satisfying, definitely more useful than industrial ones. Those who are on a diet can replace sugar with fructose or not add it at all.
