Autumn Apple & Pecan Pudding

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

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

1/4 teaspoon ground cinnamon
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.

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

1/4 teaspoon ground cinnamon
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.