Better than Jell-O

Here's a desert that takes 3 minutes to cook and-without refrigeration-sets in 30 minutes. As agar enhances other flavors, your dessert tastes more delicious than the fruit juice and fruits themselves. You'll find this unpretentious dessert satisfying for all and one that especially delights children.

Agar, or kanten, is a remarkable seaweed that not only gels but soothes the entire digestive tract and detoxifies the body.

4 cups apple juice or fresh apple cider

2 teaspoons agar powder (or 4 teaspoons granular agar, or 5 tablespoons kanten flakes)

2 cups fresh apples or pears, diced

Place the juice, apples and agar in a medium saucepan. Do not cover. Bring to a boil and watch closely to prevent boiling over. Reduce the heat, stir to blend and simmer for 3-5 minutes (or until the apples soften to desired texture). Pour into individual serving dishes and allow to set on the counter (or, to expedite, refrigerated).

Note: Some ingredients affect agar's gelling abililty. Acidic fruits (such as citrus and strawberries) may require additional agar. Highly acidic foods, like kiwi and wine won't gel. The enzymes in raw pineapple, fresh figs, papaya, mango and peaches decrease it's gel-ability as does the oxalic acid in chocolate, rhubarb and spinach.
 

For a softer and less firm gel, reduce the agar measurement by 1/4. For a cremier texture, add and cook in 2 tablespoons dissolved kudzu or tapioca powder.

**(Rebecca Wood’s recipe)