Red Wine Tapioca
In this dessert, the tapioca pearls are soaked in spiced red wine, giving them a striking color. Use the largest pearls that you can find for this recipe.
Serves: 4Hands-on: 20 minutesTotal: 2 hours 50 minutesDifficulty: Easy
- 6 cups water
- 1 cup tapioca pearls
- 3 cups red wine
- 1 cup plus 1 Tbsp. sugar, divided
- 6 whole cloves
- 1 cinnamon stick
- Pinch of salt
- 1 cup heavy cream
- ½ tsp. vanilla
- 4 small sprigs mint
- Place the water in a large saucepan and bring to a boil. Stir in the tapioca pearls and return to a boil. Cook, stirring for 2–3 minutes. Remove from heat and let the tapioca pearls soak in the water for 1 hour. Drain tapioca in a colander and rinse with fresh water.
- Return the rinsed tapioca pearls to the saucepan. Add the red wine, 1 cup sugar, cloves, cinnamon stick, and pinch of salt to the pot. Bring mixture to a boil and simmer for 3 minutes, stirring constantly. Remove from heat. Pour tapioca into a heatproof bowl and chill in the refrigerator until cold, about 1½ hours.
- Remove the cloves and the cinnamon stick from the tapioca. Whip the cream with 1 tablespoon sugar until soft peaks form. Fold the vanilla into the whipped cream. Divide the tapioca among 4 glasses or serving dishes, and top with some of the whipped cream and mint sprigs. Serve cold.