Peach Tapioca Pudding

Name: Peach Tapioca Pudding
Prep time: 24 h
Cook time: 20 min
Total time: 24 h 20 min
Yield: 8 serving(s)
Ingredients: 1/2 cup small-pearl tapioca; 3 cups low-fat milk; 1 pinch salt; 1/2 cup sugar; 1 large egg, lightly eaten; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract (optional); 1 1/2 lbs peaches, peeled, pitted and cut into 1/2-inch chunks; 1/4 cup sugar (to taste); 1/4 cup plus 2 tbsp water; 1 tablespoon cornstarch; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract (optional); sliced almonds, for garnish (optional)

Submitted by Idaho Recipe Thief

"Tapioca...love it! Peaches...my favorite fruit! Combine them and it becomes something divine! Beautiful and delicious for brunch or as a dessert."

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Ready In:: 24hrs 20mins
Ingredients:: 14
Serves:: 8

ingredients

For the tapioca
¹⁄₂ cup small-pearl tapioca
3 cups low-fat milk
1 pinch salt
¹⁄₂ cup sugar
1 large egg, lightly eaten
1 teaspoon vanilla extract
¹⁄₄ teaspoon almond extract (optional)
For the filling
1 ¹⁄₂ lbs peaches, peeled, pitted and cut into 1/2-inch chunks
¹⁄₄ cup sugar (to taste)
¹⁄₄ cup plus 2 tbsp water
1 tablespoon cornstarch
¹⁄₂ teaspoon vanilla extract
¹⁄₂ teaspoon almond extract (optional)
sliced almonds, for garnish (optional)

directions

For the tapioca:
Place the tapioca pearls in a container large enough to accommodate the soaking water as well; add enough water to cover the tapioca by about 3 inches. Refrigerate and soak overnight.
Drain the tapioca, discarding the water.
Whisk the tapioca together with the milk, salt, sugar and egg in a large saucepan. Place the pot over medium heat and cook for about 15 minutes, whisking constantly, to form a thickened pudding. Remove the pan from the heat and let sit for 15 minutes. Stir in the vanilla and almond extracts.
Transfer to a large bowl; cover and refrigerate for about 2 hours, until fully set and chilled.
For the filling:
Combine the peaches, sugar and 1/4 cup of the water in a large saucepan over medium heat. Cook for 8 to 10 minutes, stirring, until the fruit has softened to your liking.
Mix together the remaining 2 Tbsp of water and the cornstarch, stirring until the cornstarch has dissolved. Add to the fruit and cook for 2 to 3 minutes or until the mixture thickens. Remove from the heat and stir in the vanilla and almond extracts. Taste, and add sugar as needed. Refrigerate until well chilled.
To serve:
Line up small dessert cups or bowls. Distribute half of the tapioca pudding evenly among the bowls, then use about half of the peach filling to create a second layer in each of the portions. Use the remaining tapioca for a third layer, then top with the filling. Garnish with sliced almonds and serve immediately.