Other Desserts

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

Yellow pears in a bowl
Pear dessert in a glass

Cardamom Pear Compote over Vanilla Tapioca with Meringue and Pistachio

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  • For the vanilla tapioca:
  • 2/3 cup large tapioca pearls
  • 2 cups of 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 the 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



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 the 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 a heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add pears and simmer until tender, about 7 minutes. Using a slotted spoon, transfer pears to a 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!!!

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  • Reply
    September 6, 2012 at 10:51 pm

    Another great luxurious looking dessert!

  • Reply
    The Roasted Root
    September 8, 2012 at 1:38 pm

    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!

  • Reply
    Spicie Foodie
    September 9, 2012 at 2:52 pm

    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:)

  • Reply
    September 9, 2012 at 8:05 pm

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

  • Reply
    Rebecca Subbiah
    September 12, 2012 at 2:29 am

    wow now this is how to make potatoes

  • Reply
    Nami | Just One Cookbook
    September 12, 2012 at 5:43 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!

  • Reply
    marla {Family Fresh Cooking}
    September 14, 2012 at 1:39 pm

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

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