Tapioca Pearl Pudding with Grilled Peaches and Pistachios
Elizabeth Cecil
You’ll want something crunchy to go with the soft pudding. Pistachios are just the start! Choose any nut or seed you like.
Recipe information
Yield
4 servings
Ingredients
⅓ cup small pearl tapioca (not instant or quick-cooking)
2½ cups half-and-half
½ teaspoon ground cardamom
¼ cup sugar
Pinch of kosher salt
3 medium yellow peaches, thinly sliced crosswise (about 1 pound)
¼ cup shelled roasted pistachios, finely chopped
Preparation
Step 1
Place tapioca in a medium bowl and cover with cold water. Let sit 10 minutes to hydrate (the pearls should be doubled in size). Drain and return to bowl.
Step 2
Meanwhile, bring half-and-half and cardamom to a simmer in a small saucepan over medium heat. Stir in sugar and salt, then reduce heat to medium-low. Cook, stirring often, until reduced by one-third, 8–10 minutes. Add tapioca and cook until mixture is the consistency of a thick soup, 6–8 minutes. Let cool, stirring occasionally, about 10 minutes.
Step 3
Layer tapioca, peaches, and pistachios in glasses. Chill pudding until cold (it will thicken), about 1 hour.
