Pistachio Meringue, Cardamom Pear, and Warm Tapioca
Product Used: Señor Rico® Tapioca Pudding
Warm up your cold winter night with this delightful dessert. Great for holidays and special occasion. Get the recipe for this delicious combination here. Bon Appetite.
Ingredients
- 3 (8oz) tapioca pudding
Pear Compote
- 3 pears
- 1¼ cup water
- ½ tsp ground cardamom
- ½ tsp clover
- ¼ cup sugar
- 1 tsp allspice
Meringue
- 4 egg whites
- 1 cup sugar
- ¼ crushed pistachio
Instructions
- Combine water, sugar, cardamom, allspice and clove in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add pears and simmer until tender, about 7 minutes. Transfer pears to bowl. Boil left over liquid until slightly thickened and syrupy, about 15 minutes. Pour over pears.
- Preheat an oven to 275°. Line 2 baking sheets with parchment paper. In a bowl, combine the egg whites and sugar. Place over simmering water and whisk until the mixture is hot, 3 to 4 minutes. Transfer the bowl to a mixer and beat on high speed until stiff peaks form and the mixture is lukewarm, 4 to 5 minutes. Using a soup spoon, drop the batter in large mounds spaced 2 inches apart on the baking sheets. Sprinkle with pistachio. Bake until crunchy outside and still chewy inside, 35 to 40 minutes. Cool completely before removing the cookies from the parchment.
- Microwave Señor Rico® Tapioca pudding in microwave safe bowl for 1 minute. Stir pudding and microwave for another minute.
- Place tapioca pudding in individual serving dishes. Place pears on top of pudding and drizzle with remaining sauce. Top with meringue. Serve.
