Erewhon fruit kanten

1. Pour juices into large pot. Stiri in agar.
2. Dissolve kuzu in ¼ cup water.
3. Blend until smooth white paste, then add to juice.
4. bring liquid to boil, stirring frequently.
5. Lower flame and simmer for 20 minutes.
6. Remove from heat.
7. slice fruit and add to juice.
8. Pour mixture into shallow, heat-proof serving dish.
9. Allow to cool to room temperature, then refrigerate for 2-3 hours.
10. garnish with chopped nuts or coconut if desired.