Tapioca pudding is an old-fashioned fuddy-duddy of a dessert. But substitute the rich, distinctive flavor of Concord grape juice for milk in real homemade pudding, and the result is a neighborly Finger Lakes version of the classic. You’ll never look at tapioca the same way again. Eileen Farnum prepares this dish for visitors to Barrington Cellars during Keuka Wine Trail holiday events.

　　

Ingredients

serves 2 to 4

　　1/4 cup granulated tapioca

　　1/4 cup sugar

　　2 1/2 cups Buzzard Crest Vineyards Grape Juice

　　Whipped cream (optional)

　　

Step 1

Combine all of the ingredients in a large saucepan and mix well. Cook over medium heat, stirring constantly, until the mixture comes to a boil, about 15 minutes. Remove from the heat and let cool at room temperature for 20 minutes, stirring once. Spoon into individual dishes and chill in the refrigerator until the tapioca sets, about 45 minutes.

　　

Step 2

Top with whipped cream, and serve.

　　Greetings from the Finger Lakes