May 12, 2010

Peachy Tapioca Pudding

peaches, pudding/mousse, Quick, Summer Desserts

Presented by

45 ratings

Prep time: 15 minutes
Cooking time: 5 minutes
Servings: 4

I still reminisce with old friends about how much we loved this pudding when we were kids.

Ingredients

2 or 3 medium peaches or nectarines
1 large egg
2 cups milk
3 tablespoons quick-cooking tapioca
3 tablespoons apricot spread
1 teaspoon vanilla extract
Sliced peaches or nectarines, optional for garnish

Directions

1

Mark an X on the bottom of each peach with paring knife. Plunge peaches into boiling water for about 1 minute. Drain in colander under cold running water. Peel off skins. Remove and discard pits.
2

Chop peaches to yield 1 1/2 cups. Place in bowl; cover and refrigerate until ready to use. Lightly beat egg with wire whisk in small bowl; set aside.
3

Combine milk, tapioca and egg in 1 1/2-quart saucepan; let stand 5 minutes. Stir in peaches and apricot spread. Cook and stir over medium heat until mixture comes to a rolling boil; cook 1 minute more. Remove saucepan from heat and stir in vanilla.
4

Let pudding cool slightly; stir. Place plastic wrap on surface of pudding; refrigerate until ready to serve. Garnish with sliced peaches or nectarines, if desired.

Grandma's Secret Trick

When Grandma went to the market, she only selected plump, well-shaped peaches with a creamy or golden undercolor. She avoided peaches tinged with green because she knew they would not ripen properly.