I recently found a hundred-year-old recipe for the perfect peach dessert – Peach Tapioca Without Cream. The name is a bit misleading. This luscious, refreshing dessert is topped with almond-flavored whipped cream.
The peaches are embedded in a delightful, thick, sweet, tapioca sauce made with water, sugar, and lemon. The use of water rather than the usual milk or cream creates a lovely new dimension that’s unlike any tapioca I’ve ever eaten.
This recipe was published in Good Housekeeping in 1917. At the time, food prices were rapidly rising due to food shortages cause by World War I. Cream was expensive – so the recipe called for making the tapioca with water instead of cream. But apparently the recipe author couldn’t bring herself to totally eliminate the cream and decided that people could afford to use a little cream that could be whipped into a delightful topping.
Here’s the original recipe:
And, here’s the recipe updated for modern readers:
Peach Tapioca without Cream
1/2 cup granulated tapioca (Minute tapioca)
3 cups water
1/4 teaspoon salt
juice and grated rind of 1/2 lemon
3/4 cup sugar
6 large peaches, pared and thinly sliced
Combine the tapioca, water, and salt in a large saucepan; bring to a boil using medium heat while stirring constantly. Reduce heat and simmer gently while continuing to stir; cook until the mixture is clear and thick (about 20 minutes). Remove from heat; stir in the lemon juice, grated lemon rind, and sugar. Added the sliced peaches and gently stir to combine. Put into a bowl and refrigerate until thoroughly chilled. Serve with Almond-Flavored Whipped Cream.
Almond-Flavored Whipped Cream
1 cup heavy whipping cream
4 tablespoons confectioners sugar
1/2 teaspoon almond extract
Put cream in a bowl; beat until stiff peaks form. Add confectioners sugar and almond extract; beat until combined.