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10minutes
Put (A) in a pan and mix lightly.
Bring to a boil while stirring.
Bring to a boil, then reduce heat to medium.
Boil down for 8 minutes.
Drain the canned fruit into a colander.
Cut kiwi into desired shape.
Add sugar to 1 and mix until it boils.
Strain.
Put 2 in a container, pour 1 thinly and harden.
Add the fruit to the remaining batter.
When the dough is 80% solid, add the rest of the dough and chill in the refrigerator for 2 hours.
・If you boil too much in step 1, it will boil over, so immediately turn down the heat.
・By simmering over low to medium heat, it becomes thicker.
・In step 3, if you add all the batter, the fruit will float, so first add a little and let it harden before adding the rest of the batter.
・If you cool the leftover dough from step 3 with water, it will harden faster and will be easier to pour into a container.
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