Jellied Harcot

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Jellied Harcot (Apricot)

by Lemon Drop from A Recipe Reborn

““A chilled dessert of sweet harcot boiled with sugar and mixed with gelatin to give it a pleasing texture.””

— Eorzea Database

• Prep time: 10 minutes
• Cook time: 35 minutes
• Chill time: 3 hours +
• Yields 2 servings (1 cup or 250 mL each)

Apricot Nectar

US	Ingredients	Metric
22 oz	whole apricots	630 g
2 cups	water	500 mL

1. Cut the apricots in half and remove the pits.
2. Set aside 1 apricot to garnish later.
3. Put the apricots in a pot and add the water to cover.
4. Bring the pot to a boil, turn down the heat and simmer gently for 30 minutes.
5. Drain and then reserve the liquid.
6. Press the apricot through a mesh sieve.
7. Put the apricot nectar in a measuring cup.
8. Add the liquid drained in step 5 to increase the volume to 2 cups/500 mL.
9. Optional step: pass the nectar through a sieve lined with cheese cloth.

Apricot Jelly

US	Ingredients	Metric
2 cups	apricot nectar	500 mL
1 tbsp	gelatin	15 g
2 tbsp	sugar	20 g
1 tbsp	lemon juice	15 mL

1. Put a small amount of the nectar in a small pot and bring it to a simmer.
2. Add the sugar, lemon juice and gelatin.
3. Whisk until the gelatin and the sugar are fully dissolved. Adjust the sugar and lemon juice to your taste.
4. Add the remaining nectar and stir until the mixture is fully combined.
5. Pour the mixture into containers of your preference.
6. Pop bubbles on the surface with a lighter.
7. Chill the mixture in the refrigerator for at least 3 hours to set.
8. Garnish the top of the jelly slices of whole apricot.

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