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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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When I have small amounts of leftover fruit juice, I combine them in the freezer in one container. Comes in handy when a recipe calls for juice, and I'm out of fresh. Cook time does not include chill time. Ingredients:
2 cups mixed dried fruit (apricots, prunes, pears, apples) |
3 cups fruit juice (or more) |
1/2 teaspoon nutmeg |
1 teaspoon cinnamon |
1 pinch ground cloves |
3 tablespoons quick-cooking tapioca |
1 cup heavy cream |
1 teaspoon pure vanilla extract |
1 tablespoon real maple syrup or 1 tablespoon honey or 1 tablespoon powdered sugar |
Directions:
1. Core and chop the pears and apples, if needed. Chop the apricots and prunes roughly.
2. Stew the fruit in the juice with the spices on low heat for 30 minutes. Drain and reserve the liquid. Set aside 1/3 cup fruit.
3. Measure the liquid and add more juice if needed to make 2 cups.
4. Stir the tapioca into the juice in a saucepan. Let sit for 5 minutes. Bring to a boil and cook for 2 minutes while stirring constantly. Take off heat and let sit for 20 minutes. Combine with fruit, except the 1/3 cup, and chill.
5. Whip the cream with the vanilla and whatever you are using for sweetening until stiff but not dry.
6. In a large clear glass bowl, or in individual glasses, layer the chilled fruit pudding and the whipped cream, ending with the whipped cream. Decorate with reserved fruit.
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