Place fruit in a saucepan and add enough water to half-cover the fruit. Add sea salt and bring to a boil. Cover and simmer on low flame for about 20 minutes or until tender. Dissolve kuzu in several tablespoons of cold water, add slowly to cooked fruit, stirring with a wooden spoon. Compote is done when liquid thickens slightly and is clear. Remove from pan and serve. Formatted by firstname.lastname@example.org NOTES : Dried fruit, cooked and thickened with kuzu root, is one of the simplest, quickest, and most delicious desserts. Recipe by: Macrobiotics Online Posted to MC-Recipe Digest by Sue
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 4651.6mg||160 %|
|Potassium 1mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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