Boba Fruit Compote

This kid favorite is similar to Scandinavian fruit soup (Søtsuppe) but with the delightful addition of large pearl tapioca. These chewy treats, also called boba, are best known for their starring role in Taiwanese and later Japanese bubble tea. In this fruit compote recipe, the boba serve as a thickening agent. Enjoy this simple dish as a simple breakfast, a sweet appetizer, or a simple dessert!


1/2 cup large pearl tapioca (boba)

1 1/4 cups water

1/2 cup raisins

1/2 cup dried apple pieces

1/2 cup dried plums

1/4 teaspoon cinnamon

dash cloves

dash cardamom

1 can (21 ounces) cherry pie filling


Step 1) Bring tapioca and water to a simmer in a medium size pot. Immediately reduce heat to low, cover, and cook for three minutes.

Step 2) Stir tapioca gently. Add raisins, apples, plums, and spices. Cook for an additional 5 minutes, covered, lifting lid to gently stir once or twice. Taste one of the tapioca balls; they should be chewy but not hard. If they are still hard in the center, cook for an additional 2 minutes (add an additional 1/4 cup of water if needed).

Step 3) Remove pot from heat but leave covered. Allow to cool for at least 30 minutes.

Step 4) Stir in cherry pie filling. Boba Fruit Compote may be served room temperature or cold.

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