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Tapioca with peaches and mint

Time 1 hour 15 minutes
Yields Serves 6
Tapioca with peaches and mint

Citrus macerated peaches

1

In a medium bowl, combine the lemon and orange zest, orange juice, sugar, white wine and mint. Add the peaches. Let sit 1 hour until the sugar is dissolved and the peaches have softened slightly. Remove the peaches, reserving the liquid, and refrigerate them until ready to serve.

2

Pour the liquid into a small saucepan and simmer, over low heat, until the liquid has a syrup consistency and is slightly reduced, about 2 minutes. Cool to room temperature before serving.

Tapioca pudding and assembly

1

Soak the tapioca for 24 hours in 1 cup of the milk, in the refrigerator.

2

In a medium saucepan, combine the tapioca-milk mixture with the remaining milk, vanilla bean and sugar. Heat to simmering then cook on medium-low, stirring constantly, for 15 to 20 minutes, or until thickened and the tapioca is cooked through (taste a tapioca pearl -- it should not be at all crunchy). Discard the vanilla bean.

3

Remove the mixture from the heat and pour it into a bowl set over an ice bath. Place plastic wrap directly onto the pudding surface and let stand until chilled.

4

Whip the cream to medium-soft peaks and gently fold it into the pudding mixture. Refrigerate until completely chilled. To serve, spoon the pudding into bowls. Top with the chilled sliced peaches and spoon the syrup on top of and around the peaches.

From Danielle Keene, Wilshire Restaurant. This recipe calls for soaking the tapioca for 24 hours.

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