Buckle up, y’all; there’s some crazy snacking going on here.
But it sure is purty, isn’t it?
It starts out pretty basic with some cashew butter.
Then we get into the thick of it. Uh, pun intended, I think. These are tapioca pearls that are cooked and then soaked in some apricot juice that has been reduced. Who thinks of this stuff? I’ll tell you who: Chuck White, Sheryl Crow’s chef.
The recipe suggests that you serve this concoction on melba toast. I actually tried that, but melba toast is about as exciting as cardboard. Instead I opted for cinnamon sugar pita chips.
Seriously, this is one of the weirdest things I’ve ever made, but it turned out to be a nice little afternoon snack.
Eat Well and Savor.