Tapioca and Spiced Damson Plum Parfaits

By The Canadian Living Test Kitchen

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Tapioca and Spiced Damson Plum Parfaits

This recipe makes 8 servings

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Nutritional Info
Per each of 8 servings: about -
cal 293293 cal
pro 6 g6g pro
total fat 9 g9g total fat
sat. fat 5 g5g sat. fat
carb 49 g49g carb
fibre 1 g1g fibre
chol 70 mg70mg chol
sodium 65 mg65mg sodium
potassium 316 mg316mg potassium
% RDI: -
calcium 1313 calcium
iron 33 iron
vit A 1111 vit A
vit C 1010 vit C
folate 55 folate

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.

Ingredients

  • 2 cups milk 2 cups milk
  • 2 cups 10% cream 2 cups 10% cream
  • 2 eggs 2 eggs
  • 1/3 cup granulated sugar 1/3 cup granulated sugar
  • 1 pinch salt 1 pinch salt
  • 1/3 cup tiny pearl tapioca 1/3 cup tiny pearl  tapioca
  • 1/2 tsp vanilla 1/2 tsp vanilla
  • Spiced Plum Compote:
  • 4 cups firm ripe damson plums , (about 1-1/2 lb/750 g)4 cups firm ripe damson  plums, (about 1-1/2 lb/750 g)
  • 3/4 cup granulated sugar 3/4 cup granulated sugar
  • 1 strip orange rind 1 strip orange rind
  • 1/2 stick cinnamon 1/2 stick cinnamon
  • 3 whole cloves 3   whole cloves
  • 3 allspice berries 3 allspice berries

Preparation

In large saucepan, heat milk and cream over medium heat until tiny bubbles form around edge.

In bowl, whisk together eggs, sugar and sa< 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.

Additional information : Variation
Spiced Plum Compote with Prune Plums: Replace damson plums with 1-1/2 lb (750 g) pitted quartered firm ripe plums. Reduce water to 1/4 cup (50 mL).

Source : Canadian Living Magazine: September 2009

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