Strawberry Compote with Sesame Creme
By Bettina Zumdick
3 cups fresh (or frozen) strawberries
3 cups apple juice or fruit liquid (from thawing fruit) or a mixture
1/4 cup maple syrup
4 – 6 tablespoons kuzu, diluted in 4 - 8 tablespoons of cold water
pinch of salt
Bring the juice, syrup and pinch of salt to a boil in a saucepan. If using frozen strawberries, add them now.
If using fresh strawberries: distribute them equally in individual dessert bowls.
Add the diluted kuzu while constantly stirring into the boiling liquid and stir until it thickens.
Pour the thickened mixture into the individual dessert bowls while hot.
Serve warm or room temperature.
1 and 2/3 cup tan sesame seeds, washed, and soaked overnight, lightly roasted, then finely ground in a food processor
1 cup rice syrup
1 1/3 cup water
2 tablespoons kuzu, diluted in 2 - 3 tablespoons cold water
¾ teaspoon sea salt
Bring water, ground sesame seeds and salt to a boil and simmer for 2 minutes.
Add rice syrup and simmer another minute.
Finally add diluted kuzu while constantly stirring and slowly bring to a boil until the milky kuzu becomes transparent.
Pour into individual dessert bowls and let it set for several hours.