Monday, 8 February 2010

Blood Orange Tapioca Pudding

More purple moosh. I didn't think I was going to post this, so I just glopped it into dishes without regard to how photogenic it was... result; not very. It was too good not to share, though. Blood oranges are such a treat, and if you love tapioca like I love tapioca, well...

Fruit-based tapioca puddings were always a minority taste but they have become rare to the point of non-existance, at least in this part of the world. They are less creamy (no duh) and more boingy in texture; something that does not appeal to everyone but those of us who like it, tend to really like it. It's extremely refreshing, especially after a heavy winter meal - and winter is when blood oranges are around. Not local but at least seasonal.

6 servings
45 minutes prep time - plus several hours to chill

Blood Orange Tapioca Pudding
4 large blood oranges
1 cup orange juice
2 to 4 tablespoons honey
a pinch of salt
3 tablespoons quick-cook (minute) tapioca

Peel the oranges, then peel the segments and break each segment into 2 or 3 pieces. Set them aside.

Squeeze the orange juice and mix it in a medium-sized pot with the honey, salt and tapioca. Bring to a boil and boil, stirring frequently (constantly at the end) until the mixture thickens and the tapioca is all clear; about 3 or 4 minutes in total.

Mix in the blood orange segments, and simmer for a minute or two longer. Put the finished pudding into a serving dish, or dishes, and chill.

Last year at this time I made Split Pea or Lentil Curry.

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