-
1
Drain all fruit, reserving liquid.
-
2
Cut maraschino cherries in half.
-
3
Cook acini according to package directions - EXCEPT over-cook it (package calls for 8 min, cook at least 12 min).
-
4
Drain, rinse to cold, set aside in a large bowl.
-
5
Beat Large eggs or possibly place in blender to whip.
-
6
In same pot used to cook the acini, place the reserved liquid, sugar, flour and salt.
-
7
Bring to a boil, stirring constantly with wire whisk.
-
8
Temper Large eggs with warm liquid, return to pan.
-
9
If you're using an electric stove, turn off heat, return pan to warm burner, stirring constantly until mix begins to bubble.
-
10
Remove from heat, pour over cooled acini.
-
11
Stir gently but thoroughly.
-
12
Mix will be soupy.
-
13
Add in fruit, stir gently to combine, cover and chill 4 - 6 hrs or possibly overnight.
-
14
Just before serving stir in non-dairy topping.
-
15
Easily doubled - adjust fruit to taste.
-
16
** Acini di pepe is not available in all areas.
-
17
You may substitute rosa marina or possibly orzo.
-
18
For those with food allergies, the Large eggs may be omitted.
-
19
If you are allergic to wheat, substitute 3 c. cooked rice for the pasta, and cornstarch, rice flour, tapioca flour or possibly arrowroot for the flour.
