The best thing about the summer is probably the multitude of fruits and berries that are available. The markets are flooded with colourful, ripe and juicy fruits, waiting to be picked up. One is simply spoilt for choice. I simply go crazy at the markets at such times and hop from one stall to another like a kid in a sweet shop.
It was on one such trip to the local farmers’ market, that we came back with yet another bagful of goodies, and among them, were these luscious peaches.
Their availability during this season meant that, apart from gorging on them as they were, I was able to sneak a few into cooked and baked goodies too. Once, a couple of these gorgeous peaches made their way into this yumy peach and tapioca pudding. A simple, but pretty looking dessert.
1 C of tapioca pearls
4 C of milk
2 large, ripe peaches, peeled, stoned and cut into small pieces
2 + 3 tblsp of honey
1/3 tsp cinnamon powder
a pinch of saffron strands
1 bay leaf
3 cardamoms, split at one end
- Ina heatproof pan, soak the tapioca pearls in the milk for about 40 minutes.
- In a small saucepan, add the peaches, cinnamon powder and 2 tblsp of honey, and place the pan over heat. Stir well, cover and cook over low heat till the fruit softens. Remove from heat and keep aside.
- Place the pan with the tapioca soaked in milk over heat along with the bay leaf, 3 tblsp of honey and the cardamoms.
- Bring everything to a boil, reduce the heat and simmer for about 5-7 minutes, stirring all the time.
- Add 3/4 of the cooked peaches along with the saffron and continue to cook till the tapioca pearls are completely done and the mixture has thickened. Keep stirring frequently.
- Discard the bay leaf and the cardamom shells and spoon into bowls. Top with the reserved cooked peaches. Serve warm or chilled.
This was one creamy, mildly sweet and fruity pudding and we did love it a lot.
A light and summery spoonful for you