Recipe for cooking peach and pearl tapioca pudding

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Peach and Pearl Tapioca Pudding

1/2 c. lrg. pearl tapioca, soaked in water
    overnight in refrigerator
2 c. cold water
2 c. milk
1/4 tsp. salt
1/2 c. sugar
2 lrg. eggs, beaten
1 c. heavy cream
4 ripe peaches, peeled and diced
2 Tbsp. amaretto liqueur
1 tsp. vanilla extract or flavoring
Drain water from tapioca.

Preheat oven to 325 degrees F.

Mix tapioca with milk, salt, sugar and eggs; transfer to a heavy-bottom, nonaluminum Dutch oven with lid. Bring to a boil over low heat, stirring occasionally.

Cover; place in oven, and bake for 45 mins. or until the pearls are translucent, stirring once or twice. Remove from oven; chill.

When ready to serve, whip cream to firm peaks and fold into pudding. Fold in peaches, liqueur and vanilla extract or flavoring; serve at once.

Makes approximately 6 servings.

Per serving: 363 calories, 6 grams protein, 43 grams carbohydrates, 19 grams fat, 136 milligrams cholesterol, 165 milligrams sodium