Old Fashioned Tapioca With Sauteed Nectarines Food

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OLD-FASHIONED TAPIOCA



Old-Fashioned Tapioca image

My family loves old-fashioned tapioca, but I don't always have time to make it. So I came up with this simple recipe that lets us enjoy one of our favorites without all the hands-on time. -Ruth Peters, Bel Air, Maryland

Provided by Taste of Home

Categories     Desserts

Time 4h40m

Yield 18 servings

Number Of Ingredients 7

8 cups 2% milk
1 cup pearl tapioca
1 cup plus 2 tablespoons sugar
1/8 teaspoon salt
4 large eggs
1-1/2 teaspoons vanilla extract
Optional: Sliced fresh strawberries and whipped cream

Steps:

  • In a 4- to 5-qt. slow cooker, combine the milk, tapioca, sugar and salt. Cover and cook on low for 4-5 hours., In a large bowl, beat the eggs; stir in a small amount of hot tapioca mixture. Return all to the slow cooker, stirring to combine. Cover and cook 30 minutes longer or until a thermometer reads 160°. Stir in vanilla., Serve with strawberries and whipped cream if desired.

Nutrition Facts : Calories 149 calories, Fat 3g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 86mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.

OLD FASHIONED TAPIOCA PUDDING



Old Fashioned Tapioca Pudding image

I bought of tub of Tapioca pudding at Trader Joes and found out that my husband really really loves tapioca pudding. (really, I hardly got any) Since I don't have a TJ's near me, I went searching for a really good tapioca recipe, one that didn't use quick cooking tapioca. This one is delicious! We serve ours cold topped with a little fresh whipped cream. I found the tapioca pearls in the bulk section of my health foods store. Note that the tapioca pearls must soak overnight before you can prepare the pudding.

Provided by Kitchen Witch Steph

Categories     Breakfast

Time 13h

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup pearl tapioca
1 1/2 cups milk
1 1/2 cups heavy cream
1 fresh vanilla bean
1/2 cup sugar
1 pinch salt
2 egg yolks

Steps:

  • Soak the pearls in water overnight, covered well with water. Drain the water off.
  • Heat the milk, cream, vanilla bean (split and scraped), and tapioca to a slow simmer in a heavy pot and cook for 1 hour, stirring often.
  • Add the sugar and salt. Bring to a simmer being careful not to let the tapioca stick to the bottom of the pan.
  • Put the yolks into a bowl and stir in some of the tapioca mixture to temper the eggs.
  • Then add yolks to the pan while stirring. Pour into a bowl and cool.
  • You can it it warm (as I hear it is often served in the colder months) We like ours after it has chilled several hours in the fridge at any time of year.

Nutrition Facts : Calories 555.9, Fat 38.4, SaturatedFat 23.4, Cholesterol 218.1, Sodium 121.6, Carbohydrate 48.9, Fiber 0.2, Sugar 25.7, Protein 6.1

OLD-FASHIONED TAPIOCA WITH SAUTEED NECTARINES



Old-Fashioned Tapioca with Sauteed Nectarines image

This pudding is delicious with almost any fruit. Substitute fresh peach or apricot wedges for the nectarines, or serve with a warm fruit compote or stewed fruit.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

3 tablespoons quick-cooking tapioca
1/4 cup sugar
1/4 cup honey
1/4 teaspoon salt
2 large eggs
2 cups milk
2 large nectarines (about 10 ounces total), each sliced into 10 wedges
1/4 teaspoon ground ginger
4 sprigs fresh mint, (optional)

Steps:

  • Combine tapioca, sugar, 2 tablespoons honey, salt, eggs, and milk in a medium saucepan, and whisk to combine. Let stand, without stirring, for about 5 minutes. Cook over medium heat, stirring, until mixture comes to a full boil.
  • Transfer to a medium bowl set over a bowl of ice water. Let stand to cool, stirring occasionally, 12 to 15 minutes. When cool, pudding can be refrigerated for up to 1 day before serving.
  • Meanwhile, heat remaining 2 tablespoons honey in a medium skillet over medium heat. Add nectarine wedges, and sprinkle with ground ginger. Cook until fruit is just tender, 2 to 3 minutes. Divide the pudding among four dishes and spoon nectarines over. Top each with a sprig of mint, if desired.

CARAMELIZED NECTARINES



Caramelized Nectarines image

Provided by Susan Herrmann Loomis

Categories     Fruit     Dessert     Nectarine     Summer     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

1 tablespoon unsalted butter
5 large nectarines (about 1 1/2 pounds), or peaches (which must be skinned)
1 tablespoon freshly squeezed lemon juice
2 tablespoons muscovado or dark brown sugar

Steps:

  • 1. Set a strainer over a bowl and cut the nectarines into the strainer, so their juice collects in the bowl.
  • 2. Heat the butter in a non-stick skillet over medium heat. When it is hot but not smoking, add the nectarines and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle the sugar over them and sauté until the juices further thicken and the sugar caramelizes slightly, about 1 minute. You may want to increase the heat under the pan to medium-high. Add the lemon juice and sauté until the juices thicken, then add any nectarine juice that collected in the bowl, and shake the pan so that all is well blended. Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. The total cooking time will be about 6 minutes.
  • 3. Transfer the nectarines to 4 warmed dessert plates, or to a warmed serving dish, let sit for about 4 minutes so they are not blistering hot when served.

OLD-FASHIONED TAPIOCA WITH LEMON SAUCE



Old-Fashioned Tapioca With Lemon Sauce image

One of my all-time favorites, this is one is easy on the diet. You can top this homey dessert with green grapes and orange slices for a pretty presentation. You can also use the lemon sauce over angel food cake or your favorite frozen yogurt.

Provided by JackieOhNo

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

2 1/2 cups reduced-fat milk (2%)
1/3 cup sugar
1/4 cup quick-cooking tapioca
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1/3 cup sugar
1 tablespoon cornstarch
3/4 cup water
1/4 cup fresh lemon juice
4 thin lemon slices
1 teaspoon grated lemon peel

Steps:

  • Whisk milk, sugar, tapioca, and lemon peel in heavy medium saucepan to blend. Let stand 5 minutes. Stir over medium heat until mixture thickens and boils, about 5 minutes. Remove from heat. Stir in vanilla. Cover and chill until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.
  • To make sauce, whisk sugar and cornstarch in small saucepan to blend. Add 3/4 cup water. Whisk over medium-high heat until mixture thickens and boils, about 2 minutes. Stir in lemon juice, lemon slices and grated peel. Cool. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before serving.).
  • To serve, spoon pudding into small bowls. Spoon Lemon Sauce over and serve.

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