- 1/2 cup/70 g tapioca (soaked overnight in plenty of water)
- 1 1/3 cups/350 ml milk
- 1 teaspoon vanilla extract
- 1 tablespoon butter, plus more as needed
- 2 tablespoons runny honey, agave nectar, or brown sugar
- 12 dried apricots (like the tapioca, soaked overnight, but in about 1 cup/250 ml orange juice)
- 1 cup/250 ml or so water
- 1 cinnamon stick
- A few tablespoons of orange juice
- 1 tablespoon agave nectar or honey
- 2 eating apples, peeled, cored, and sliced
- Having soaked the tapioca overnight, drain and place it in a saucepan with the milk, vanilla extract, and butter. Bring to a boil, turn to low, and simmer, stirring in the honey, agave, or sugar, for another 10 minutes.
- Cut your overnight magically plumped apricots into halves or quarters, if desired. In another saucepan, place the water, cinnamon, orange juice, agave or honey, and apples and bring to a boil, giving it a good stir now and then. Simmer for about 10 to 15 minutes, or until the apples are tender.
- Now, here you can do one of two things. Serve the stewed fruit as is on top of the tapioca or put the tapioca in a small ovenproof dish with another tablespoon of butter, pour the apples and apricots on top, and bake at 350°F/180°C for 15 or so minutes. The choice, Cilla, is yours.