Tapioca With Stewed Apples And Apricots Recipes

TAPIOCA WITH STEWED APPLES AND APRICOTS

Steps:

• Having soaked the tapioca overnight, drain and place it in a saucepan with the milk, vanilla extract, and butter. Bring to a boil, turn to low, and simmer, stirring in the honey, agave, or sugar, for another 10 minutes.
• Cut your overnight magically plumped apricots into halves or quarters, if desired. In another saucepan, place the water, cinnamon, orange juice, agave or honey, and apples and bring to a boil, giving it a good stir now and then. Simmer for about 10 to 15 minutes, or until the apples are tender.
• Now, here you can do one of two things. Serve the stewed fruit as is on top of the tapioca or put the tapioca in a small ovenproof dish with another tablespoon of butter, pour the apples and apricots on top, and bake at 350°F/180°C for 15 or so minutes. The choice, Cilla, is yours.

APPLE TAPIOCA (MOM'S SECRET RECIPE)

Steps:

• 1. Mix all ingredients, and simmer for five minutes, add apples, stirring often. Simmer until apples are tender, about twelve to fifteen minutes. I prefer to use a double boiler, and let it simmer longer until apples are soft. No burning in the pan this way.
• 2. Serve this warm over scoop(s) of the best vanilla ice cream,or over pound cake.
• 3. I found this silly picture of mom and Paul, and it seemed so appropriate, I had to include it with this recipe! Happy times,taken more than 25 years ago.
• 4. This morning I had an idea, and knowing there was puff pastry in the freezer, I got it out and let it thaw. Then I pulled out my deep dish apple pie plate, and cut the puff pastry to form a normal shaped pie crust. I spooned the cold apple tapioca into it, leaving room on top for several strips of puff pastry which I twisted and "using water on the ends pressed it onto the outer edges of the pie crust". I baked at 350 degrees for about 40-45 mins. checking every five minutes during the last 15 mins, to be sure it was not burning. It looks delicious! Now I need to buy some ice cream to go on top.

BAKED APPLE TAPIOCA

Steps:

• 1. Arrange apples in greased 9 x 13-inch baking dish. Dot with butter and sprinkle with cinnamon and nutmeg.
• 2. Combine remaining ingredients in medium saucepan. Cook and stir over medium heat until mixture comes to a boil.
• 3. Pour hot mixture over apples in baking dish. Cover and bake in moderate oven (375 degrees) for 25 minutes or until apples are tender.
• 4. Remove from oven and stir. Serve warm with cream poured over or ice cream by the side.

APPLE TAPIOCA

Steps:

• Arrange the apples in a 2-qt. baking dish coated with cooking spray. In a saucepan, combine the water, brown sugar, tapioca, lemon juice, salt and nutmeg. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Pour over the apples. Cover and bake at 350° for 30-35 minutes or until apples are tender. Serve warm.

APPLE TAPIOCA PUDDING

Steps:

• Place the apples, brown sugar, cinnamon, salt, and tapioca into a bowl, and toss to coat apple slices.
• Place the apple mixture into a slow cooker. Pour lemon juice and boiling water over the apples.
• Set the cooker to High and cook until apples are tender and thickened, 3 to 4 hours.
• Mix in raisins if desired; serve warm.

FRUIT-ON-THE-BOTTOM TAPIOCA PUDDING

Steps:

• Bring water to a boil in a 1-quart heavy saucepan. Whisk in tapioca and simmer, uncovered, whisking occasionally, until tapioca is mostly opaque, about 15 minutes. Whisk in cream, 1/4 cup sugar, and 1/8 teaspoon salt and simmer, uncovered, whisking occasionally, until tapioca is cooked through, about 3 minutes. Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes.
• Meanwhile, grind fennel seeds in grinder. Pulse strawberries in a food processor with fennel and remaining 2 tablespoons sugar until coarsely puréed. Divide among (6-ounce) glasses.
• Spoon tapioca over strawberries. Chill until cold, about 15 minutes.