|Apple compote (see Notes)|
|Sugar, for finishing||as needed|
Starch molds are imprinted with channels, then filled first halfway with peach pectin jelly, and then the rest of the way with raspberry pectin jelly. After the jellies set, they are removed from the starch, moistened lightly, rolled in sugar, and cut into pieces using the 15-mm strings on a guitar. Each piece is then rolled in granulated sugar.
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