7 sour apples (such as Granny Smith), cored and peeled
0.5 cup (100 g) granulated sugar (for filling apple cavities)
1 Sugar and cream, or Cream Sauce I, for serving
Instructions
1. Place 3/4 cup (135 g) pearl tapioca in a bowl and add enough cold water to cover. Soak for 1 hour, then drain.
2. Transfer the drained tapioca to the top of a double boiler. Add 2 1/2 cups (590 ml) boiling water and 1/2 teaspoon (3 g) salt. Cook over simmering water, stirring occasionally, until the tapioca pearls are fully transparent, approximately 25-35 minutes. This is the scalding technique (cooking a starchy ingredient in a vessel set over boiling water, never in direct contact with the heat source, to prevent scorching).
3. Heat the oven to 350°F (175°C).
4. Core and peel the 7 apples. Butter a 2-quart (roughly 9x13-inch / 23x33 cm) baking dish. Arrange the apples in the dish and fill each cored cavity with a portion of the 1/2 cup (100 g) sugar, dividing it evenly among the seven apples.
5. Pour the cooked tapioca evenly over and around the apples.
6. Bake at 350°F (175°C) for 40-55 minutes, until the apples are fully tender when pierced with a thin skewer or paring knife and offer no resistance at the center, and the tapioca surface is lightly set and golden at the edges.
7. Serve warm with sugar and cream, or with Cream Sauce I.
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