September Dessert - Cardamom Pear Compote over Vanilla Tapioca with Meringue and Pistachio

Pears Pear Tapioca 1

Ingredients:

For the vanilla tapioca:

  • 2/3 cup large tapioca pearls
  • 2 cups water
  • 1 cup whole milk
  • 1 cup almond milk
  • 2 Tbsp honey
  • 1 tsp  ground cardamom
  • 1 vanilla bean, split lengthwise

For the pear compote:
  • 4 firm, but ripe pears, peeled, halved, cored, cut into thick slices
  • 1 1/5 cup water (or for adult version you can use sweet white wine)
  • 1/2 tsp ground cardamom pods
  • 2 cloves
  • 1/4 cup sugar
  • 1 tsp allspice berries
  • lemon zest from 1/2 lemon

For the meringue:
  • 4 egg whites
  • 1 cup granulated sugar
  • 1/3 cup pistachio, crushed
Pear Tapioca 2

Directions:

Prepare the vanilla tapioca:
In a medium bowl, soak the tapioca pearls in the water for an hour. Drain and discard the water. In a large saucepan set over medium heat, bring the tapioca, milk, almond milk, honey and cardamom to a boil. Scrape seeds from vanilla bean into saucepan; add bean. Lower the heat and simmer 20-25 minutes or until the tapioca looks translucent. Remove from the heat, discard vanilla bean and place a piece of plastic wrap right on top to prevent a skin from forming as it cools.

Prepare the pear compote:
Combine water, sugar, lemon zest, cardamom,allspice berries and cloves in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add pears and simmer until tender, about 7 minutes. Using slotted spoon, transfer pears to medium bowl. Boil liquid in saucepan until slightly thickened and syrupy, about 15 minutes. Pour over pears.

Prepare the meringue:
Preheat an oven to 275°F. Line 2 baking sheets with parchment paper. In a bowl, combine the egg whites and sugar. Place over simmering water and whisk until the mixture is hot, 3 to 4 minutes. Transfer the bowl to a mixer and beat on high speed until stiff peaks form and the mixture is lukewarm, 4 to 5 minutes. Using a soup spoon, drop the batter in large mounds spaced 1 1/2 to 2 inches apart on the prepared baking sheets. Sprinkle with pistachio. Bake until crunchy outside and still chewy inside, 35 to 40 minutes. Transfer the pans to a wire rack and cool completely before removing the cookies from the parchment.

When ready to serve the dessert, spoon the tapioca into the bottom of each of 6 glasses, dividing it evenly. When the pear compote is cool, divide it in between the serving glasses on top of the tapioca. Top with meringue cookies.


Bon appetite!!!

Pear Tapioca 4

7 comments:

Medeja said...
September 6, 2012 at 6:51 PM  

Another great luxurious looking dessert!

The Roasted Root said...
September 8, 2012 at 9:38 AM  

I haven't had tapioca pudding in forever! I've always loved it and your recipe with the pear compote sounds like such a unique and fun treat!

Spicie Foodie said...
September 9, 2012 at 10:52 AM  

What a beautiful and delicous looking dessert. Cardamom and pear are one of my favorite combinations. I just know that all the other ingredients compliment them well. Thanks for sharing Yelena:)

Marina said...
September 9, 2012 at 4:05 PM  

That sounds fantastic! Airy meringue, a little crunchy pears and pistachio: mmm, flavor made in heaven! :)

Rebecca Subbiah said...
September 11, 2012 at 10:29 PM  

wow now this is how to make potatoes

Nami | Just One Cookbook said...
September 12, 2012 at 1:43 AM  

You make everything delicious, and then take all the food so deliciously! Your photos definitely cheer me up even when I don't feel so well. Thank you for the yummy recipe - wish I can eat it!

marla {Family Fresh Cooking} said...
September 14, 2012 at 9:39 AM  

Love this recipe! Will be linking back to this in my upcoming post :)

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