Instructions: 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.

NOTES : Dried fruit, cooked and thickened with kuzu root, is one of the simplest, quickest, and most delicious desserts.

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