Tapioca and Fruit Pudding
Type: Desserts and Baked Goods
Fruit segments and orange juice turn this subtle-flavored dish into something far more lively
Prep Time: prep 10 mins
Cooking Time: cook 30-50 mins
Serves: makes 4-6 servings
- one 11oz ( 308g) can mandarin oranges in natural juice
- one 8oz ( 224g) can pineapple chunks in natural juice
- 2 1 / 4 cups orange juice, as needed
- 1 / 2 cup pearl tapioca
- 1 / 4 cup sugar, or more as needed
- 1 / 2 cup thick Greek-style yogurt or lightly whipped cream
- freshly grated nutmeg or ground cinnamon (optional)
- Drain the juice from the oranges and pineapple over a measuring cup, and add enough orange juice to make 21/2 cups.
- Bring the tapioca and juice to a boil in a medium saucepan over high heat, stirring constantly. The liquid will be very cloudy at first, then become clear. Reduce the heat to medium-low. Simmer, stirring often for about 40 minutes, or until the pearls become translucent and the mixture is thick and glossy. Brush down the side of the pan with a wet pastry brush occasionally.
- Remove the pan from the heat and stir in the sugar, adding more to taste. Stir the fruit into the pudding. Spoon into bowls and serve hot. Top with yogurt, and sprinkle with nutmeg, if desired.
- prep 10 mins; cook 30-50 mins
Fruity Tapioca: Cook the tapioca in the juice, allow to cool then stir in the yogurt or cream, followed by the fruit, and chill to make a mousse-like dessert.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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