1½ cups of unsulphured dried apricots
1 tsp almond nut butter
2/3 cup of water
3 cups of pure apple juice
2 tbsp of lemon juice
4 tbsp of kudzu
blueberries to decorate
Simmer the apricots in the water and half the apple juice for 20 minutes.
Pour the liquid from the pot into a measuring jug and add apple juice to make 2½ cups altogether.
Puree the cooked apricots with the almond nut butter, apple juice mixture and lemon juice. Return to the pot.
Dissolve the kudzu in a small amount of cold water and add to the pot. Simmer until the mixture thickens to a custard-like thickness. Pour into ramekin dishes and leave in a cool place to set. Decorate with fresh blueberries before serving.