This recipe was inspired by an earlier post—Maple-infused Tapioca Pudding w/ Spicy Candied Walnuts. But, for this round, I added layers of apple and nut compote to the maple-infused tapioca pudding.
Autumn Apple & Pecan Pudding 4 servings
Autumn Apple & Pecan Pudding 4 servings
Pudding
1 cup almond milk (or use regular)
1 large egg
1 tablespoon + 1 teaspoon quick-cooking tapioca
1/8 teaspoon salt
3 tablespoons pure maple syrup
Apple & Nut Compote
1 to 2 tablespoons butter
1 apple, cored and diced
2 tablespoons chopped pecan
1 apple, cored and diced
2 tablespoons chopped pecan
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground nutmeg
1 tablespoon pure maple syrup
2. Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 6 to 18 minutes (depending on your stove).
Remove from the heat; stir in syrup and set aside to cool. (Pudding will be somewhat thin at this point.)
3. Apple & Nut Compote: Heat butter over medium low in a skillet. Add apples and cook 3 to 4 minutes or until tender. Add the pecans, cinnamon, nutmeg and syrup. Set aside to cool.
4. Divide half the cooled compote mixture between 4 dessert glasses. Spoon pudding over the first layer of compote mixture,dividing between the 4 glasses; top with remaining compote.
Autumn Apple & Pecan Pudding 4 servings
Pudding
1 cup almond milk (or use regular)
1 large egg
1 tablespoon + 1 teaspoon quick-cooking tapioca
1/8 teaspoon salt
3 tablespoons pure maple syrup
Apple & Nut Compote
1 to 2 tablespoons butter
1 apple, cored and diced
2 tablespoons chopped pecan
1 apple, cored and diced
2 tablespoons chopped pecan
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground nutmeg
1 tablespoon pure maple syrup
1. Pudding: Combine milk, egg, tapioca and salt in a medium saucepan. Let stand for 5 minutes.
2. Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 6 to 18 minutes (depending on your stove).
Remove from the heat; stir in syrup and set aside to cool. (Pudding will be somewhat thin at this point.)
3. Apple & Nut Compote: Heat butter over medium low in a skillet. Add apples and cook 3 to 4 minutes or until tender. Add the pecans, cinnamon, nutmeg and syrup. Set aside to cool.
4. Divide half the cooled compote mixture between 4 dessert glasses. Spoon pudding over the first layer of compote mixture,dividing between the 4 glasses; top with remaining compote.
5. Refrigerate for at least 30 minutes until chilled and firm.
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