Red Wine Sagu (Tapioca)

This Brazilian (poss. Italian?) dessert makes for a great treat in the summer. Actually, it's great any day of the year.

• 1 part small tapioca pearls
• 1 part water (for soaking)
• 2 parts red wine (or grape juice)
  
• 1 part water (for mixing)
• sweetener (sugar, splenda, etc)
• cinnamon and/or cloves (optional)
  

1. Soak 1 part tapioca in 1 part water for 30 minutes or longer.
2. Rinse and drain.
3. Add 2 parts red wine (or grape juice) and 1 part water to tapioca, and sweeten to taste.
4. Optionally, add cinnamon and cloves to taste.
   
5. Bring to boil over low heat stirring constantly with a wooden spoon.
6. Let cook for about 30 minutes, or until tapioca is clear, stirring occasionally so it doesn't burn.
7. Refrigerate.

Some people serve this with a small pool of vanilla cream on top. Here's one way to make this cream, also called "English cream":

• 1 1/4 cups milk
• 3/4 cup whipping cream
• 6 egg yolks
• 1/2 cup sugar
• 2 tsp vanilla extract
  

1. Heat milk in a saucepan in medium or low heat, without bringing it to a boil.
2. Remove from heat and mix in whipping cream.
3. In a bowl, beat egg yolks and sugar to a light creamy mixture.
4. Slowly whisk in milk/cream mixture into the bowl.
5. Return contents of bowl into saucepan and put over low heat, whisking briskly until desired thickness, again without boiling.
6. Remove from heat and mix in vanilla syrup.
7. Refrigerate.

Garnish with a couple of mint leaves, or a small sprinkle of cinnamon, or whatever looks good!