Comfort food seems to be on my cooking agenda these cold autumn days.
Tapioca and rice puddings are the ultimate comfort food desserts.
In November's Homemakers magazine found a recipe using the large pearl tapioca , I just had to try it.Tapioca pudding is a fond memory from my childhood. Mom used to make it from minit tapioca.
This somewhat bland pudding is the perfect foil for the apple-cranberry compote that is really delicious.The compote has orange juice and cinnamon accenting the apple cranberries.
4 cups light cream 5% or 2 cups milk and 10% cream each or 4 cups of milk ( used 1% milk)
1 tsp. finely grated orange rind
1/3 cup white sugar
1/3 cup pearl tapioca
1/2 tsp. vanilla extract (used 1 tsp.)
3 cups diced cored peeled apples
1 cup fresh, frozen or dried cranberries(used dried)
2/3 cup white sugar
1 inch strip of orange rind
1/2 cup orange juice
1/2 tsp. cinnamon
Soak tapioca in water for at least 4-6 hours.In large pot over medium high heat, cook cream with orange rind until tiny bubbles form around edge.
In large bowl, whisk eggs, sugar and salt, stir in drained tapioca. Slowly whisk
into the egg mixture the hot cream mixture.Whisking constantly .
Return pan to medium low heat and stirring constantly until thick enough to coat back of spoon and tapioca is translucent. , about 20 to 30 minutes. Stir in vanilla. Turn into bowl and cover with plastic wrap.
Refrigerate til cold.
In sauce pan, stir together apples, cranberries, sugar, orange juice and rind, cinnamon and salt. Bring to a boil, reduce heat and simmer covered until fruit is softened , about 15 to 20 minutes. Remove orange rind. Cool to room temperature. Serve over tapioca. Makes 6 servings.
Calories if one uses cream 389 calories per serving( that is why I used 1% milk)
This is really a lovely flavorful dessert. It looks so much prettier than my photo.
Hope you try it.