Tapioca and Spiced Damson Plum Parfaits
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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.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 293 |
| pro | 6 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 49 g |
| fibre | 1 g |
| chol | 70 mg |
| sodium | 65 mg |
| potassium | 316 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 3% |
| vit A | 11% |
| vit C | 10% |
| folate | 5% |
Suggested Recipes
-
2 cups (500 mL) each milk and 10% cream
2 eggs
1/3 cup (75 mL) granulated sugar
Pinch salt
1/3 cup (75 mL) tiny pearl tapioca
1/2 tsp (2 mL) vanilla
Spiced plum Compote:
4 cups (1 L) firm ripe damson plums (about 1-1/2 lb/750 g)
3/4 cup (175 mL) granulated sugar
1 strip orange rind
Half cinnamon stick
3 each whole cloves and allspice
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.
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).
Tags:
Fruits; Cheese/Other Dairy; Eggs; Sugar/Sweets; Boil/Simmer; Make-Ahead; Desserts;
Source
Canadian Living Magazine: September 2009
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