Russian Apricot pudding

Russian Apricot Pudding (Kissel)

2 cups water
1 cup dried apricot halves
1/4 cup granulated sugar
3 tablespoons cornstarch
Dash of salt

Heat water and apricots to boiling; reduce heat.
Cover and
simmer until tender, about 20 minutes.
Place apricots and 1/2 cup
cooking liquid in blender container; cover and purée
until uniform consistency.
Press purée through
sieve.

Mix sugar, cornstarch and salt in saucepan; gradually stir in
apricot purée and remaining cooking liquid.
Heat to
boiling over medium heat, stirring constantly.
Boil and stir 1
minute.
Pour into dessert dishes.

Serve with half-and-half or sweetened whipped cream if desired.
Yields 4 servings.