"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Peachy Tapioca Pudding Recipe

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This recipe for Peachy Tapioca Pudding, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mama
Added: Saturday, March 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 or 3 medium peaches
1 large egg
2 c. milk
3 T. quick-cooking tapioca
3 T. apricot spread
1 t. vanilla extract

Directions:
Directions:
Mark an X on the bottom of each peach with paring knife. Plunge peaches into boiling water for about 1 minute. Drain in colander under cold running water. Peel off skins. Remove and discard pits.

Chop peaches to yield 1 1/2 c. Place in bowl; cover and refrigerate until ready to use. Lightly beat egg with wire whisk in small bowl; set aside.

Combine milk, tapioca and egg in 1 1/2 qt. saucepan; let stand 5 minutes. Stir in peaches and apricot spread. Cook and stir over medium heat until mixture comes to a rolling boil; cook 1 minute more. Remove saucepan from heat and stir in vanilla.

Let pudding cool slightly; stir. Place plastic wrap on surface of pudding; refrigerate until ready to serve.

Personal Notes:
Personal Notes:
If fresh peaches are not in season, use 1 1/2 c. frozen peaches and add 4 t. granulated sugar to milk mixture.

 

 

 

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