Peach Tapioca Pudding

Ingredients

• 29 ounces Canned peaches in syrup (Drained, syrup reserved)
• 2 tablespoons Powdered sugar (For sprinkling)
• 1 3 cup Small pearl tapioca
• 0.5 cup Granulated sugar
• 0.5 teaspoon Salt
• 1 batch Cream Sauce I (See instructions for Cream Sauce I)

Instructions

1. 1Drain the canned peaches, reserving the syrup. Sprinkle the peaches with powdered sugar and let stand for one hour.
2. 2Soak the tapioca in cold water to cover for one hour.
3. 3To the reserved peach syrup, add enough boiling water to make three cups. Heat to boiling-point in a saucepan, add the tapioca drained from the cold water, sugar, and salt.
4. 4Cook in a double boiler until the tapioca is transparent, stirring occasionally.
5. 5Line a baking dish with the peaches cut into quarters. Fill with the tapioca mixture. Bake in a moderate oven (350°F / 175°C) for thirty minutes.
6. 6Cool slightly, turn onto a dish, and serve with Cream Sauce I. Cream Sauce I: Ingredients: 1 cup heavy cream 2 tablespoons powdered sugar 1/2 teaspoon vanilla extract Instructions: 1. In a chilled bowl, whip the heavy cream with an electric mixer until soft peaks form. 2. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. 3. Serve immediately or refrigerate until ready to use.