Instructions: Drain all fruit, reserving liquid. Cut maraschino cherries in half. Cook acini according to package directions - EXCEPT over-cook it (package calls for 8 minutes, cook at least 12 minutes). Drain, rinse to cool, set aside in a large bowl.

Beat eggs or place in blender to whip. In same pot used to cook the acini, place the reserved liquid, sugar, flour and salt. Bring to a boil, stirring constantly with wire whisk. Temper eggs with hot liquid, return to pan. If youre using an electric stove, turn off heat, return pan to hot burner, stirring constantly till mixture begins to bubble. Remove from heat, pour over cooled acini. Stir gently but thoroughly. Mixture will be soupy. Add fruit, stir gently to combine, cover and refrigerate 4 - 6 hours or overnight. Just before serving stir in non-dairy topping.

Serves 6 - 8. Easily doubled - adjust fruit to taste.

** Acini di pepe is not available in all areas. You may substitute rosa marina or orzo.

For those with food allergies, the eggs may be omitted. If you are allergic to wheat, substitute 3 cups cooked rice for the pasta, and cornstarch, rice flour, tapioca flour or arrowroot for the flour.

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