BUBBLE SUNDAES WITH BLUEBERRY PEACH COMPOTE (for 10)
2 cups water
1 cup plus 1-1/2 tablespoons fresh lemon juice
1-1/4 cups sugar
½ cup black pearl tapioca
4 peaches, peeled and diced
2 cups blueberries
one ½ inch piece of fresh gingerroot, smashed
pinch of salt
2-1/2 pints vanilla ice cream, for serving
- In a medium saucepan, combine the water with 1 cup of the lemon juice and 1 cup of the sugar and bring to a boil, stirring to dissolve the sugar. Add the tapioca and cook over moderate heat, stirring often, until the pearls are plumped and tender, 3 to 5 minutes. Remove the tapioca fro the heat and let cool to room temperature, stirring occasionally. Do not refrigerate.
- Meanwhile, in another medium saucepan, combine the diced peaches, blueberries, smashed ginger and salt with the remaining 1-1/2 tablespoons lemon juice and ¼ cup of sugar and bring to a boil. Simmer over moderately low heat until the compote is deep purple and slightly thickened, about 10 minutes. Scrape the compote into a heatproof bowl and let cool completely. Pick out the ginger.
- Scoop vanilla ice cream into glasses or bowls and top with the blueberry peach compote. Garnish the sundaes with the tapioca and serve.
NOTE: The blueberry peach compote can be refrigerated in an airtight container for up to 1 week.
BLACK PEARL TAPIOCA