Plum tapioca with apricot-stone baked apricots


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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

In this book you’ll realise that I really do like tapioca - from the glistening soy pearls in my salmon sashimi tapa, through to my coconut tapioca. I first conceived of actually using apricot kernels for their flavour when I discovered that the famous Italian liqueur and biscuits, from the town of Saronno, are both flavoured from the kernels. Prior to this I’d always thrown the kernels away, thinking them useless. In Turkey, I’ve also eaten roasted aprico