Tapioca and Pistachio Pudding
- 3 egg yolks
- ½ cup maple syrup
- 1 ¾ cup 2 % milk, warm
- 1 cup instant tapioca
- pinch of salt
- 1 tsp. vanilla extract
- 3egg whites
- 1 pear, peeled, cored and diced
- rind of 1 orange
- rind of 1 lemon
- 2 tbsp. pistachios, chopped
In a double boiler or saucepan, cook egg yolks on low heat. Add warm milk, tapioca, salt and vanilla extract: heat for 10 to 12 minutes.Remove from heat and let cool to room temperature for 15 minutes.In a bowl, beat egg whites until stiff. Combine with tapioca, add diced pear, orange and lemon rinds: mix gently. Pour into dessert dishes and refrigerate for 2 hours. Sprinkle with pistachios before serving. [4 servings]