More Cooking

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When I was young, I was subjected to tapioca pudding and hated it. But now one of my favorite summertime desserts is technically tapioca pudding: Strawberry Tapioca Flamingo. It’s from the late 40’s/early 50’s and so good. Although strawberries were the original and a favorite (especially since we have friends nearby with a strawberry field in their front yard who always need help disposing of their abundant crop), it’s good with other soft summer fruit.

Fruit Flamingo, a la Stately Babydoll Manor

1 pound fruit (berries or stone fruit), hulled, stoned, &c.
1/2 cup sugar*
about 2 cups pineapple juice**
1/3 cup quick-cooking tapioca
1/2 teaspoon salt***
1/2 cup heavy cream

Cut fruit into bite-sized chunks. Add sugar and let sit for at least half an hour.

Drain juice from fruit and add enough pineapple juice to make 3 cups.

Combine juices, tapioca, and salt in a saucepan. Bring to a full boil, stirring constantly. Remove from heat. It’s going to be thin, but don’t worry. It’ll thicken as it cools.

Fold in fruit. Let cool, stirring occasionally.

When it’s cool, distribute half the mixture amongst 4 attractive dishes or cocktail glasses. Chill all.

Before serving, whip cream and fold into remaining mixture. Top off the dishes.

Serves 4.

Strawberry Flamingo garnished with fraises du bois from the Manor Gardens.

M2

*The original called for a full cup, but I find that’s too cloying.
**Water works just fine. I’m not sure I’ve ever had pineapple juice on hand.
***Kosher salt works best.

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Published in: on 11 June 2013 at 10:37 am  Leave a Comment  
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