Pitting these special little plums is more work than it's worth, so we cook them whole. (Warn your guests that there will be pits.) Be sure to use the tiniest of the many sizes of pearl tapioca for the best results.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2009
Spiced Plum Compote:
MethodIn large saucepan, heat milk and cream over medium heat until tiny bubbles form around edge.
In bowl, whisk together eggs, sugar and salt; stir in tapioca. Whisk in milk mixture. Return to saucepan over medium-low heat; cook, stirring constantly, until thick enough to coat back of spoon and tapioca is puffed and translucent, about 20 minutes.
Stir in vanilla. Transfer to bowl. Place plastic wrap directly on surface; let cool. Refrigerate until cold, 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
Spiced Plum Compote: Meanwhile, in saucepan, stir together plums, sugar, orange rind, cinnamon stick, cloves, allspice and 1/2 cup (125 mL) water; bring to boil. Reduce heat, cover and simmer until plums are tender, about 10 minutes. Let cool in covered saucepan to room temperature. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Discard orange rind, cinnamon stick, cloves and allspice. Serve over tapioca.
Nutritional facts Per each of 8 servings: about
- Sodium 65 mg
- Protein 6 g
- Calories 293.0
- Total fat 9 g
- Potassium 316 mg
- Cholesterol 70 mg
- Saturated fat 5 g
- Total carbohydrate 49 g
- Iron 3.0
- Folate 5.0
- Calcium 13.0
- Vitamin A 11.0
- Vitamin C 10.0