Red Wine Sago Pearls
A stunning ruby-hued dessert that transforms humble sago pearls into a sophisticated, jewel-like treat steeped in red wine. Its chewy texture and deep colour make it as beautiful as it is delicious. A surprisingly effortless dessert that always impresses.
🛒 Ingredients
10 servings
- 400 g sago pearls (tapioca)
- 1 litre red table wine
- 100 g sugar (or to taste)
- 1.5 litres water
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Directions
- 1
Soak the sago pearls in 1 litre of cold water for 15 minutes to hydrate them.
- 2
Drain and cook the pearls in 500 ml of fresh water over medium heat for 10–15 minutes, stirring constantly to prevent sticking.
- 3
Once the first pearls start turning translucent, remove from heat and drain through a fine sieve.
- 4
Rinse the pearls thoroughly under cold running water to wash away excess starch.
- 5
In the same pot, combine the red wine, sugar and 200 ml of water. Bring to a boil over medium heat, stirring until the sugar fully dissolves.
- 6
Add the drained pearls and simmer on low heat for 15 minutes, stirring occasionally, until all pearls are completely translucent.
- 7
Spoon into serving glasses or a large dish, cool to room temperature, then refrigerate for at least 1 hour before serving.
💡 Chef's Tip
Serve with a drizzle of heavy cream or a scoop of vanilla ice cream for extra indulgence. Add a cinnamon stick and a few whole cloves to the wine for a warm, spiced aroma.
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