Tapioca Pudding With Dried Fruit Compote
Published February 1, 1994
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
1 cup mixed dried fruit like apples, cherries, pears and peaches
1 ½ cups apple cider
7 ½ tablespoons sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 egg, separated
3 tablespoons quick-cooking tapioca
2 cups skim milk
1 teaspoon vanilla
Nutritional analysis per serving (6 servings)
35 grams carbs; 28 milligrams cholesterol; 163 calories; 1 gram fat; 1 gram fiber; 56 milligrams sodium; 4 grams protein; 28 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut up large pieces of fruit and combine in pot with cider, 1 ½ tablespoons of the sugar, cinnamon and nutmeg. Bring to a simmer, and cook for 30 minutes. Drain.
- Step 2
Beat egg white until foamy. Gradually beat in 3 tablespoons of sugar, beating until soft peaks form.
- Step 3
Mix tapioca with remaining sugar, milk and yolk in saucepan, and let stand for 5 minutes.
- Step 4
Cook and stir tapioca mixture over medium heat until it comes to full boil. Gradually add the egg white mixture, stirring just enough to blend. Stir in vanilla.
- Step 5
Stir in stewed fruit; cool 20 minutes and serve warm, or refrigerate and serve chilled.
Private Notes
Comments
Tapioca on its own is delicious, a neglected classic; no need for sweetened fruit.
Great recipe. I substituted skim milk with whole milk and I made the mistake to use some candied fruit and still put all the sugar so it turned out a bit too sweet but even then it was really tasty. Next time I'll do it just with dried fruit.