Tapioca with Stewed Apples and Apricots
This recipe was published as part of 10 Questions for Sophie Dahl.
- 1/2 cup/70 g tapioca (soaked overnight in plenty of water)
- 1 1/3 cups/350 ml milk
- 1 teaspoon vanilla extract
- 1 tablespoon butter, plus more as needed
- 2 tablespoons runny honey, agave nectar, or brown sugar
For the Apples and Apricots:
- 12 dried apricots (like the tapioca, soaked overnight, but in about 1 cup/250 ml orange juice)
- 1 cup/250 ml or so water
- 1 cinnamon stick
- A few tablespoons of orange juice
- 1 tablespoon agave nectar or honey
- 2 eating apples, peeled, cored, and sliced
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.