Peach Tapioca Pudding - cooking recipe

Ingredients

For the tapioca
1/2 cup small-pearl tapioca
3 cups low-fat milk
1 pinch salt
1/2 cup sugar
1 large egg, lightly eaten
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
For the filling
1 1/2 lbs peaches, peeled, pitted and cut into 1/2-inch chunks
1/4 cup sugar (to taste)
1/4 cup plus 2 tbsp water
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
sliced almonds, for garnish (optional)

Preparation

For the tapioca:
Place the tapioca pearls in a container large enough to accommodate the soaking water as well; add enough water to cover the tapioca by about 3 inches. Refrigerate and soak overnight.
Drain the tapioca, discarding the water.
Whisk the tapioca together with the milk, salt, sugar and egg in a large saucepan. Place the pot over medium heat and cook for about 15 minutes, whisking constantly, to form a thickened pudding. Remove the pan from the heat and let sit for 15 minutes. Stir in the vanilla and almond extracts.
Transfer to a large bowl; cover and refrigerate for about 2 hours, until fully set and chilled.
For the filling:
Combine the peaches, sugar and 1/4 cup of the water in a large saucepan over medium heat. Cook for 8 to 10 minutes, stirring, until the fruit has softened to your liking.
Mix together the remaining 2 Tbsp of water and the cornstarch, stirring until the cornstarch has dissolved. Add to the fruit and cook for 2 to 3 minutes or until the mixture thickens. Remove from the heat and stir in the vanilla and almond extracts. Taste, and add sugar as needed. Refrigerate until well chilled.
To serve:
Line up small dessert cups or bowls. Distribute half of the tapioca pudding evenly among the bowls, then use about half of the peach filling to create a second layer in each of the portions. Use the remaining tapioca for a third layer, then top with the filling. Garnish with sliced almonds and serve immediately.