This light fruit dessert is delicious when eaten as is. It can also be used to dress up other simple desserts. It makes a great topping for vanilla or lemon pudding, pies, or tarts with a vanilla pudding base, and shortcake, pancakes and waffles. This fruit sauce is a scrumptious filling for crepes. Refrigerated in a covered container, it will keep for several days.
- 2½ cup sliced or whole fresh fruit (strawberries, blueberries, raspberries, peaches, pitted cherries, etc.)*
- 1 cup apple juice
- 1/3 – 1/2 cup Sweet Cloud Organic Brown Rice Syrup (smaller amount for sweet fruits, larger amount for tart fruits)
- 2 tablespoons crushed Emperor’s Kitchen Traditional Kuzu
- 1 pinch sea salt
- Cut larger fruits into bite size pieces. Small berries can be left whole.
- Combine juice, rice syrup, and salt in a saucepan. If cooking the fruit is recommended (see notes below), add to saucepan and bring to a simmer, uncovered, over medium heat. Remove from heat.
- Thoroughly dissolve kuzu in 2 tablespoons cool water and add to fruit mixture while stirring briskly. Place over medium-low heat and stir constantly until mixture returns to a simmer and thickens.
- If cooked fruit is already mixed in, transfer contents of the pot to a bowl and cool. If using fruit that does not require cooking, place fresh, cut or whole fruit (see notes below) in a glass bowl and pour the hot liquid over it. Mix gently and cool in refrigerator. The sauce will thicken as it cools.
- Refrigerate in a covered container, this fruit sauce will keep for several days.
*Delicate, tender fruits such as strawberries and raspberries should not be cooked. Firmer fruits such as blueberries, cherries, and apples should be simmered with the juice.
John and Jan Belleme have lived and studied in Japan for twenty years and are leading authorities on the subject of the healing powers of Japanese foods. They are the authors of three previous books on the subject and are also the co-founders of the American Miso Company, one of the world’s largest producers of traditional miso.