Tapioca Pudding With Dried Fruit Compote Recipes

Steps:

• Bring water to a boil in a 1-quart heavy saucepan. Whisk in tapioca and simmer, uncovered, whisking occasionally, until tapioca is mostly opaque, about 15 minutes. Whisk in cream, 1/4 cup sugar, and 1/8 teaspoon salt and simmer, uncovered, whisking occasionally, until tapioca is cooked through, about 3 minutes. Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes.
• Meanwhile, grind fennel seeds in grinder. Pulse strawberries in a food processor with fennel and remaining 2 tablespoons sugar until coarsely puréed. Divide among (6-ounce) glasses.
• Spoon tapioca over strawberries. Chill until cold, about 15 minutes.

Steps:

• Mix all ingredients in medium saucepan. Let stand 5 min.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat.
• Cool 20 min. (Pudding thickens as it cools.) Stir pudding. Serve warm or chilled.

Steps:

• Cut apples into 1/4-in. slices and then in half; place in a 3-qt. slow cooker. Add the peaches, pineapple, pineapple juice, honey, lemon and cinnamon. Cover and cook on low for 3-4 hours. , Just before serving, stir in banana slices. Serve with a slotted spoon if desired. Garnish with whipped cream, almonds and cherries if desired.

Steps:

• Combine the prunes, apricots, cherries, cinnamon, cardamom, ginger, and salt in a saucepan and add water to cover. Soak overnight, if possible, or for a few hours before cooking.
• Bring the mixture to a boil over high heat, then lower the heat and gently simmer for about 1 hour, until the fruit is very, very soft and the liquid is syrupy. Stir in the lemon juice and remove from the heat. Remove and discard the cinnamon sticks.
• Goes with Best Oatmeal Ever (page 128), Creamy Millet (page 136), and Creamiest Buckwheat (page 138).
• You can use dried apples, pears, figs, or any combination of dried fruit to equal 3 cups.
• The compote is a versatile condiment that crosses culinary boundaries and can be used on both sweet and savory dishes. Stir it into yogurt, spoon it alongside a sweet potato, or serve it atop oatmeal. You can even use it like jam: spread a dollop on a piece of toast with almond butter.
• Store in an airtight container in the refrigerator for 7 days or in the freezer for 2 months.
• (per serving)
• Calories: 303
• Total Fat: 0g (0g saturated, 0g monounsaturated)
• Carbohydrates: 70g
• Protein: 3g
• Fiber: 12g
• Sodium: 85mg

Steps:

• Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
• Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

Steps:

• Mix tapioca, salt and fruit juice in a small saucepan.
• Let it stand for 5 minutes.
• Cook on medium heat stirring constantly until mixture comes to a full boil.
• Remove from heat (The pudding thickens as it cools).
• Cool 20 minutes, and stir.
• Top with corn flakes and fresh fruit for a yummy, healthy snack.
• You can have this warm or chilled-- I like it chilled!

Steps:

• Soak tapioca overnight in enough water to cover.
• Add or remove water so that there is just enough to cover the tapioca. Cook on low-medium heat on stove until almost all pieces are clear.
• Add sugar; stir until dissolved.
• Remove from heat. Add lemon juice.
• Cool mixture in refrigerator. (This is a good place to store it in the refrigerator, if you are trying get work done ahead. It is fine for at least 2 days; I have never tried longer).
• Stir "gel" so that the individual pieces of tapioca are more separated. Add pineapple and grapes.
• Whip the cream and fold in whipped cream and bananas just before serving.