Bubble Sundaes with Peach-Blueberry Compote

1. 1

   In a medium saucepan, combine the water with 1 cup of the lemon juice and 1 cup of the sugar and bring to a boil, stirring to dissolve the sugar.

2. 2

   Add the tapioca and cook over moderate heat, stirring often, until the pearls are plumped and tender, 3 to 5 minutes.

3. 3

   Remove the tapioca from the heat and let cool to room temperature, stirring occasionally.

4. 4

   Do not refrigerate.

5. 5

   Meanwhile, in another medium saucepan, combine the diced peaches, blueberries, smashed ginger and salt with the remaining 1 1/2 tablespoons of lemon juice and 1/4 cup of sugar and bring to a boil.

6. 6

   Simmer over moderately low heat until the compote is deep purple and slightly thickened, about 10 minutes.

7. 7

   Scrape the compote into a heatproof bowl and let cool completely.

8. 8

   Pick out the ginger.

9. 9

   Scoop vanilla ice cream into glasses or bowls and top with the peach-blueberry compote.

10. 10

    Garnish the sundaes with the tapioca and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.