Great Eastern Sun Print
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Apricot Pudding or Tarts

  • Author: Great Eastern Sun
  • Yield: 3 cups 1x


  • 1 cup tightly packed dried apricots
  • 2/3 cup filtered or spring water
  • 3 cups apple juice
  • 1 tsp tahini (sesame butter)
  • small pinch sea salt
  • 2 tsp lemon juice
  • 4 tbsp Emperor’s Kitchen Traditional Kuzu  


  1. Combine apricots, water, and 1 cup of the apple juice in a saucepan. Bring to a boil, lower heat, and simmer, covered, about 20 minutes.
  2. Remove from heat and pour the liquid remaining in the pot into a measuring cup and add enough apple juice to equal 2½ cups fruit juice.
  3. Place the cooked fruit, fruit juice, and tahini in a blender and puree.
  4. Return to pot and add the salt and lemon juice.
  5. Dissolve the kuzu in 3 Tbsp cold water, add to pot, and bring to a simmer over medium heat while stirring constantly. Simmer over low heat for 1-2 minutes, then pour into custard cups or prebaked and cooled tart shells.
  • Category: Dessert
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