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Tapioca with Stewed Apples and Apricots

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Tapioca with Stewed Apples and Apricots

Tapioca with Stewed Apples and Apricots

amanda

Equipment

  • - Kitchen Dutch Oven (6-quart)

  • - Silicone Baking Mat

  • - Stainless Steel Tapioca Paddle

  • - High-Sided Soup Bowl (10 inches)

  • - Glass Measuring Cup with Spout

  • - Food Processor (with a Pulse Function)

  • - Sous Vide Machine & Bag Set

  • - Canning Jar (1-quart)

  • - Stainless Steel Cookware Set

  • - Oven-Proof Cake Pan (8-inch)

Ingredients

  • 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

  • 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

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
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