+
0 (0)

Category: Desserts

Tapioca with peaches and mint

Maybe it's all that boba that's been floating around in frothy milk teas. Or maybe it's a nod to nostalgia and the creamy tapioca pudding of childhood memories. Maybe it's a little of both. Whatever the reason, something has inspired ... Read more

Total time: 1 hour, 15 minutes, plus 1 hour standing time and 24 hours soaking time | Serves 6
Note: From Danielle Keene, Wilshire Restaurant. This recipe calls for soaking the tapioca for 24 hours.

Citrus macerated peaches

  • Citrus macerated peaches
  • 1/2 teaspoon lemon zest (about 1/2 lemon)
  • 1/2 teaspoon orange zest (about 1/2 orange)
  • 3 tablespoons fresh orange juice (about 1/2 orange)
  • 3 tablespoons sugar
  • 1 tablespoon white wine
  • 6 large mint leaves, sliced thinly in a chiffonade
  • 2 cups thinly sliced (1/4 -inch) ripe yellow peaches, peeled and pitted (about 2 peaches)

Step 1In 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.

Step 2Pour 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

  • 1/2 cup large tapioca pearls
  • 2 3/4 cups whole milk, divided
  • 1/2 vanilla bean, split and scraped
  • 1/4 cup plus 2 tablespoons sugar
  • 3/4 cup heavy whipping cream

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

Step 2In 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.

Step 3Remove 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.

Step 4Whip 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.

Each serving:
315 calories; 5 grams protein; 42 grams carbohydrates; 1 gram fiber; 15 grams fat; 9 grams saturated fat; 52 mg. cholesterol; 56 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Hotel del Coronado's red velvet cupcakes
Keeflees
Sow's Ear White Velvet
Hazelnut and Chocolate-Flecked Rusks