KUSA - In 2008 Colorado produced 1,900 tons of pears ranking the state eighth in the nation for pear production. Choose pears that are firm and plump. Avoid those with damaged skin, soft spots or dull color.
From Chef Jason K. Morse of Valley Country Club in Aurora
For Tapioca:
- 1 cup vanilla soy milk
- 1 cup Coco Lopez (a non-alcoholic coconut drink mix)
- 3/4 cup cold water
- 1/2 cup tapioca pearls
- 1 Tbsp. vanilla extract
- 1 Tbsp. Vanilla Paste
Add the liquids to a large stockpot and bring to a boil. Add the tapioca pearls and stir well. Continue to stir constantly and cook for 25 minutes or until tapioca is translucent. Cool on low heat to avoid scorching.
For "Risotto:"
- 1 Cup tapioca, cooked and chilled
- 2 pears, peeled, sliced and sautéed
- 2 Tbsp. sugar
- 4 strawberries, sliced
- 4 Tbsp. toasted coconut
- 1/2 cup vanilla soy milk
- 5 banana chips
In a mixing bowl, combine the cooked tapioca, pears, strawberries, sugar, soy milk and half of the toasted coconut. Mix well then garnish with more sliced fruit (if desired), remaining toasted coconut and banana chips.
Visit www.coloradoagriculture.com for a complete list of recipes.
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