1 c. pearl tapioca
3 c. brown sugar
5 c. warm water
1/2 c. chopped dates
1/2 c. chopped pecans

Cover tapioca with cold water and soak overnight. Drain well and add rest of ingredients. Bake until clear, approximately 3 hours at 325 degrees. Stir every half hour.

When this baked mixture is cold, top with 1 pint of whipped cream. This will keep in the refrigerator without whipped cream added for 1 week. Serves 12.