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Dessert: Warm Tapioca Pudding with Honeyed Oranges

If you think you don’t like tapioca pudding (as I always did, before making this for the first time, over 10 years ago), please try this-there is something magical about the creamy pudding with the sweet-tart oranges.

Warm Tapioca Pudding with Honeyed Oranges
3 tablespoons quick-cooking tapioca
1/3 cup sugar
¼ teaspoon salt
2 large eggs
2 cups milk
2 oranges-the easiest to use are seedless, navel oranges
½ teaspoon vanilla extract
2 tablespoons honey
Place the tapioca, sugar, salt, eggs, and milk in a cold saucepan, whisk to combine, and leave (off the heat!) to stand for 5 minutes without stirring. This is necessary to swell the tapioca.
Meanwhile, peel and section the oranges. If you are either picky or serving to company, you can carefully cut the sections out of the membranes with a sharp knife. Combine with the honey in a separate small saucepan and warm up over low heat.
Cook the tapioca mixture over medium-high heat, stirring, until it comes to a boil. Simmer for 1 minute and remove from the heat. Stir in the vanilla. Place the saucepan in the bowl of ice water and let stand for about 3-4 minutes, stirring once or twice, until thickened but still warm.
Spoon the warm pudding in 4 dessert bowls, then divide the orange slices into the 4 bowls over the pudding.
Makes 4 servings.

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