Bubble Sundaes with Peach-Blueberry Compote
- 2 cups water
- 1 cup plus 1 1/2 tablespoons fresh lemon juice
- 1 1/4 cups sugar
- 1/2 cup medium pearl tapioca
- 4 peachespeeled and diced
- 2 cups blueberries
- One 1/2-inch piece of fresh ginger, 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 from 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 of lemon juice and 1/4 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 peach-blueberry compote.
- Garnish the sundaes with the tapioca and serve.
water, lemon juice, sugar, pearl tapioca, blueberries, ginger, salt, vanilla ice cream
Taken from www.foodandwine.com/recipes/bubble-sundaes-with-peach-blueberry-compote (may not work)