Pear and Redcurrant Jelly

(SERVES 6)

• 1 packet sugar-free raspberry jelly (jello)
• 600 ml/1 pt/ 2 ½ cups apple juice
• 5 ml/1 tsp lemon juice
• 100 g/4 oz redcurrants
• 2 ripe pears, thinly sliced

Dissolve the jelly in the apple juice over a gentle heat. Sprinkle with lemon juice. Put
the redcurrants and pears in a glass bowl. Add the hot jelly and leave to cool. When cold
and the consistency off egg white, stir gently, then leave to set.